The above food hygiene course is a requirement by law for anyone preparing, storing or serving food. 

This course is delivered over six hours with an exam at the end of the final session. 

Topics Include: 

Food Safety Hazards
Temperature Control
Refrigeration, Chilling and Cold Holding
Cooking, Hot Holding and Reheating
Food Handling (Cross Contamination)
Principles of Safe Storage
Food Premises and Equipment.


 New course Dates T.B.C

This course can be tailored to your requirements, I can deliver this course at a venue of your choice (minimum candidates 6)

If interested in this course email Caroline on



HABC Level 2 Award in Food Safety in Catering