The objective of this qualification is to provide managers and potential managers employed in a catering or retail business with the knowledge to manage the business in a way that ensures the safety of the food prepared and/or sold. This is also suitable for food safety trainers responsible for training food handlers, supervisors, and managers. The content covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls. Its focus is on the importance of developing, implementing and monitoring food safety procedures.