The syllabus consists of nine areas which are briefly outlined below;

• Introduction to food safety. Candidates should be able to understand the terminology used in food safety.
• The law. Candidates should understand the laws that apply to food manufacturing businesses and should be able to describe, in general terms, the requirements of the current regulations.
• Food safety hazards. Candidates should understand the concept of food hazards and how the risk of food poisoning can be contained.
• Temperature controls. Candidates should understand how a reduction in temperature will minimise bacterial multiplication, and that high temperature treatments are required to destroy bacteria.
• Heat processing of foods. Candidates should understand the importance of high temperatures in the supply of safe food.
• Food handlers. Candidates should understand that food handlers in food manufacturing plants could themselves pose a risk to food safety.
• Principles of safe food storage. Candidates should understand the importance of utilising appropriate storage conditions for different types of food.
• Cleaning. Candidates should understand the importance of cleaning in food manufacturing plants.
• Food premises and equipment. Candidates should recognise the need for high standards for structure and equipment to promote good hygiene in food manufacturing plants.