This course is designed for those people who control a wide range of operational activities within the food & drink industry. The course will consist of both observation of practical tasks and a written portfolio of evidence to prove that you are competent and knowledgeable in your work role.

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These courses are designed for individuals who work in the Meat & Poultry Processing industry from the auction and slaughter of livestock, cutting, processing and manufacturing of meat products to the distribution, wholesale and retail of red and white meats through independent butchers’ shops, larger chains and supermarket butchery departments.

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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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