AS&A
is licensed by The Chartered Institute of Environmental Health to run courses and conduct
examinations for the following national qualifications
Level
2 Award in Food Safety in Catering
Level 2 Intermediate Certificate in Food Safety
Level 2 Certificate in Hazard Analysis Principals and Practice
Level 3 HACCP in Practice
Level 3 Hazard Analysis; a new qualification aimed at businesses who sell food
to the general public.
The Level 2 Award in Food
Safety in Catering is run on a regular basis and applications are invited.
The other courses are offered as and when required.
As with all AS&A courses, each one is fully mobile and can be delivered at any
suitable premises. We bring all of the presentation equipment required.
Level 2 Award in
Food Safety in Catering
This qualification provides an introduction to the practice
of hygiene in any food operation. It is the very minimum qualification that the
proprietor of a food business such as a pub would be expected to have by an environmental
hygiene officer. It includes the requirements of the latest hygiene legislation
Lavel 3
Intermediate Certificate in Food Safety
The
intermediate level course is designed for those working in all food businesses at
supervisory level. This includes ‘traditional’ supervisors and team
leaders, but also restaurateurs, publicans, etc. who need to have a broad understanding of
food hygiene as part of their work.
Certificate in Hazard Analysis Principals and Practice
Current regulations require the owners of food businesses to conduct a hazard analysis
of their food operations and to implement suitable and sufficient controls to eliminate or
at least reduce the risks posed by identified hazards. One of the main objectives of
this course is to assist proprietors of food businesses to operate more safely and meet
the requirements of current legislation by introducing a rational and realistic form of
analysis.
HACCP in Practice
This level
of knowledge and expertise would be required by anyone who is responsible for implementing
safe catering procedures in a medium to large food processing operation.
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