This course is a follow-on course from HACCP level 1 and is designed to be more intensive and detailed learning. This course is suitable for hospitality and retail professionals working directly with food and kitchen management such as cooks, chefs, deli managers and restaurant managers.

This course covers key terms you will need to understand and teach you how to identify critical control points and analysing key hazards and how to avoid cross-contamination in the food chain.

• When? Courses subject to demand. Get in touch to enquire
• Who? Chefs, Deli Managers, Catering Managers, Kitchen Managers