Describe the symptoms of food poisoning. Explain what constitutes food poisoning. Describe the major food poisoning bacteria. List the sources of food poisoning bacteria. Explain the principles of cross contamination. List the major pests in relation to food hygiene. Suitable for: Anyone involved with handling food
To train food handlers to purchase, store, prepare and serve food safely. Suitable for: Food handlers, pupils studying Food Technology and Home Economics, Chefs, Bar staff, Food Manufacturers
To provide a level of food safety knowledge that will enable the user to supervise other staff in carrying out food safety procedures. Suitable for: All Supervisors in the food industry - catering, retail or manufacturing. Anyone responsible for training other staff in basic food safety - including personal hygiene.
Training providers have identified a growing need to make learning more relevant to specific business environments to increase effectiveness. New qualifications are required to address new National Occupational Standards reflecting sector-specific needs. In line with this demand, the CIEH Level 2 Award in Food Safety in Catering has been designed...
Food hygiene course (basic, level 2) evening course. This course is split over 2 evenings 28th March and 3rd April 2014 From 5.30pm both days attendance required CIEH level 2 food safety in catering course those who are interested in food safety level 2 in retail and manufacturing can also join.
Suitable for: 16+
Suitable for: Chefs, supervisors and those whose role includes responsibility for food safety such as production, quality and technical managers
The module allows delegates to be trained in food hygiene practices commensurate with their work activities as required by law. Suitable for: Anyone working in a situation where food is prepared, cooked and served. It is relevant to all catering operations.
To gain knowledge and understanding on Food Hygiene. Suitable for anyone interested in food hygiene.
Understand how good food hygiene contributes to food safety. Know how micro-organisms cause illness through contamination. Understand the importance of personal hygiene and good hygiene. practices. Are aware of current legal obligations and the consequences of. non-compliance. Understand what hazards are and how they are controlled and monitored.
Suitable for: An opportunity to revisit and update food hygiene knowledge. Study and discuss the Food Hygiene Regulations. Complete a self awareness test which can be retained in the training record. as evidence of updating.
The qualification includes: Legislation, Food Safety Hazards, Temperature control, food handling, principles of safe food storage, cleaning and food preparation equipment. Suitable for: Anyone working in a catering setting where food is prepared, cooked or handled.
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