Training sessions are available for groups of 6 or more students and can be taught in a variety of languages, although accredited assessments are in English. The content of the training sessions can be tailored to your organisation although the accredited qualifications follow a strict syllabus:
This qualification is usually achieved by taking a half-day classroom-based course. It is assessed by a multiple-choice examination, where the candidate must answer at least 10 out of 15 questions correctly. The examination will take a maximum of 30 minutes to complete.
This qualification is ideal for anyone working in the catering and hospitality industry (or those about to start work in the industry).
Subjects covered include:
The topics covered in this qualification are essential to the production of safe food. The HABC Level 1 Award in Food Safety in Catering is recognised internationally and has been developed to protect customers, brand reputation and profits.
This qualification is aimed at individuals who are, or intend to be, food handlers working in catering. It is also appropriate for those providing services to catering premises including pest-control operators, maintenance engineers, cleaners, and laundry and delivery personnel.
To complete this qualification learners should expect to undertake 9 hours of learning.
Topics covered include: How individuals can take personal responsibility for food safety, the importance of keeping themselves clean and hygienic, the importance of keeping the work areas clean and hygienic and the importance of keeping food safe.
This qualification can be assessed by a multiple-choice examination or workbook.
This qualification is aimed at supervisors, team leaders and line managers working in the catering industry including those working in the care sector. The qualification is also suitable for those who own/manage a small catering business.
To complete this qualification learners should expect to undertake 25 hours of learning.
Topics covered include: The role of the supervisor in ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the role of the supervisor in staff training.
This qualification is assessed by a multiple-choice examination.