This qualification has been developed to meet the needs of the meat and poultry industry to ensure the safe usage of knives. The course will support existing knife users to improve their performance and ensure procedures are being followed.

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The qualification covers the basic principles of food hygiene for caterers and other food handlers. The topics covered are regarded by Food Standards Agency as being important to understand and maintain good practice in food handling and the processing and preparation of safe food.

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This Level 3 qualification provides the progression qualification for delegates who have passed the Level 1 Food Hygiene or Level 2 Award in Food Safety in Catering. The qualification covers all aspects of the supervision of food hygiene and safety which enable problem areas to be identified and solutions recommended.

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