A practical foundation qualification for people who prepare, cook, serve or handle food in catering and hospitality environments. It focuses on the everyday controls that help prevent contamination, foodborne illness and poor hygiene practice.

• Build confidence in safe food handling
• Understand personal hygiene responsibilities
• Recognise common biological, chemical and physical hazards
• Improve temperature, storage and cleaning practices
• Support workplace food-safety compliance

• Food safety responsibilities and basic legal duties
• Personal hygiene and hand hygiene
• Cross-contamination prevention
• Time and temperature control
• Safe preparation, cooking, service and storage
• Cleaning, disinfection, pest and waste controls

Designed for food-production employees who need a clear understanding of hygiene, contamination prevention and product-safety controls within manufacturing and processing environments.

• Strengthen hygiene performance on production lines
• Reduce contamination and product-safety risks
• Improve awareness of cleaning and sanitation controls
• Support consistent safe-working procedures
• Build a base for HACCP and supervisory study

• Food safety hazards in manufacturing
• Personal and workplace hygiene
• Safe product handling and segregation
• Cleaning and sanitation principles
• Temperature and storage controls
• Basic traceability and contamination prevention

A retail-focused qualification for learners responsible for keeping food safe in supermarkets, convenience stores, delicatessens and other food-retail settings.

• Understand retail food-safety responsibilities
• Improve safe display, storage and handling
• Reduce contamination during customer-facing operations
• Support better cleaning and housekeeping
• Protect consumers and business reputation

• Personal responsibility for food safety
• Personal hygiene and clean work areas
• Product protection and contamination control
• Safe receiving, storage and display
• Temperature awareness
• Cleaning, waste and pest-control basics

An introduction to Hazard Analysis and Critical Control Points (HACCP), helping learners understand how systematic hazard identification and control supports safe food production and service.

• Understand the purpose of HACCP
• Recognise food hazards and control measures
• Build confidence with critical control concepts
• Support existing food-safety management systems
• Prepare for more advanced HACCP responsibilities

• HACCP terminology and purpose
• Biological, chemical and physical hazards
• Prerequisite programmes
• Critical control points
• Critical limits and monitoring
• Corrective action, verification and records

A manufacturing-specific qualification combining workplace and personal hygiene with an introduction to HACCP-based food-safety management systems. It helps production teams understand how hazards are controlled through structured procedures.

• Connect hygiene controls with HACCP systems
• Improve hazard recognition in manufacturing
• Understand monitoring and corrective action
• Strengthen product-safety awareness
• Support quality and food-safety teams

• Workplace and personal hygiene
• Product safety and contamination prevention
• HACCP-based management systems
• Hazard identification and control
• Cleaning and sanitation
• Monitoring, corrective action and records

A supervisory qualification for people responsible for implementing and monitoring food-safety controls in catering and hospitality operations. It develops the knowledge needed to lead staff, manage hazards and support HACCP-based systems.

• Move from food handler to supervisory competence
• Lead hygiene and food-safety standards
• Improve HACCP implementation and monitoring
• Strengthen staff instruction and accountability
• Support audits, inspections and corrective action

• Role of the food-safety supervisor
• Food-safety legislation and responsibilities
• Contamination and microbiological hazards
• Temperature and storage management
• Cleaning, disinfection, pest and waste controls
• HACCP implementation, monitoring and staff training

For supervisors and team leaders responsible for food-safety performance in production and processing environments. The course emphasises monitoring, staff control, hygiene systems and the practical supervision of manufacturing hazards.

• Lead production teams with stronger food-safety awareness
• Improve monitoring of hygiene and process controls
• Support HACCP and quality-system implementation
• Strengthen corrective-action decision making
• Build readiness for management-level study

• Supervisory responsibilities in food production
• Microbiological, chemical and physical hazards
• Process and temperature controls
• Cleaning and sanitation management
• Supplier, storage and traceability awareness
• HACCP monitoring, records and staff competence

A management-oriented retail qualification for supervisors responsible for maintaining food hygiene, controlling risk and monitoring staff practices in supermarkets and other food-retail operations.

• Strengthen retail food-safety supervision
• Improve temperature, storage and display controls
• Lead staff hygiene and training
• Support inspection and compliance readiness
• Develop structured HACCP monitoring skills

• Food-safety supervision in retail
• Legal and management responsibilities
• Contamination prevention and allergen awareness
• Temperature and stock control
• Cleaning, pest and waste management
• HACCP systems, inspections and staff training

An advanced management qualification for professionals responsible for designing, implementing and reviewing food-safety systems in catering operations. It moves beyond day-to-day supervision into strategic control, verification and organisational leadership.

• Develop management-level food-safety competence
• Design and review robust hygiene systems
• Lead HACCP implementation and verification
• Improve audit and inspection readiness
• Build stronger food-safety culture and accountability

• Foodborne illness and advanced hazard control
• Food-safety law and management responsibility
• HACCP design, implementation and verification
• Allergen and contamination management
• Cleaning, pest, supplier and facility controls
• Training, auditing, documentation and continual improvement

An advanced qualification for managers and senior professionals responsible for food-safety systems across manufacturing and processing operations, with emphasis on strategic controls, HACCP, verification and organisational performance.

• Lead complex food-safety management systems
• Strengthen HACCP governance and verification
• Improve audit, supplier and process controls
• Develop risk-based decision making
• Support senior quality and compliance responsibilities

• Advanced food hazards and microbiology
• Food-safety management responsibilities
• HACCP design and validation
• Process control and prerequisite programmes
• Supplier, traceability and recall awareness
• Auditing, verification, training and continual improvement