This qualification is for those involved in the sale of alcohol in both on-sales and off-sales environments and has been designed to comply with current alcohol legislation in Scotland. The key areas are: Introduction to licensing Responsible operation of licensed premises The effect of alcohol consumption on customers and your business All learners will receive a handbook as pre course study material and the course will be delivered through a Highfield approved e-learning package. The qualification is assessed by a 40 question multiple choice examination. HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.