The main new requirement for most food businesses is to put in place a documented food safety management system based on HACCP principles.

The Qualification is required by all owners and managers of small and medium sized catering businesses.

This course covers the basic HACCP principles and how a system based on these principles can be implemented in catering business. The programme includes information on both conventional HACCP and user friendly alternatves such as food standards agency's Safer Food, Better Business Pack.

Completing the qualification takes a day, which includes a six hour training programme and a short assignment completed under exam conditions.