A course designed to equip hospitality and retail managers with the knowledge they need to manage the fundamentals of food hygiene in the business effectively. Intermediate/level 3. Includes: Food safety and hygiene legislation; Hazard spotting, recording and due diligence; Coaching your team; Audits; HACCP; Enforcement officers and complaints.
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We’re purpose-driven with a wealth of 25 years’ experience, but our real difference lies in one simple fact: our course content is the ‘best in class’. Our principles: ‘Understand, Innovate and Deliver’, are as important today as ever. Clients both large and small trust us to help them overcome some of their biggest challenges, namely: building people’s confidence, accelerating their productivity and developing more effective managers who lead their teams to greater performance.
