Duration: 5 days, plus an additional 3/4 day for exams (Exam usually on a Saturday)
Time: 9:30 -16:30 daily
Ofqual Qualification Number 603/2407/7
Candidates are given a few weeks to revise between the last day of your course and your exam, to prepare for the written exams.
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Recommended prior learning:
Candidates should have a min Level 3 qualification in Food Safety/HACCP, or a Level 2 qualification in Food Safety/HACCP obtained before January 2006. RSPH also recommends that candidates have a level of literacy and numeracy equivalent to Level 2
Restrictions on Candidate Entry:
Candidates should not enter or be entered with another awarding body for level 4 qualification in managing food safety in catering. Candidates must be proactive on this course and be prepared to put in study time outside the course, for answering set homework, reading around the subject and preparing for the advanced exam papers.