£35.00 +VAT
Catering teams handle high volumes of food preparation and service, where even small lapses in hygiene can lead to contamination or foodborne illness. To maintain safe operations, staff must understand not just what to do, but why each control matters.
This toolkit strengthens Level 2 food safety knowledge by showing how to apply HACCP (Hazard Analysis and Critical Control Point) principles across daily catering work. The toolkit helps supervisors and team members maintain compliance, reduce waste, and protect both customers and business reputation.
