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.
Suitable for: This three day course has been designed by our experienced food handlers to train those in charge in of supervising food handlers this course is ideal for restaurant managers.
Suitable for: Everyone involved with food production and delivery.
The aim of this food-hygiene training module is to raise understanding and achieve good standards of food safety and hygiene.
Successful completion of this refresher qualification will enable candidates to understand: the role of the supervisor in ensuring compliance with food safety legislation the application and monitoring of good food safety practice how to implement food safety management procedures the role of the supervisor in staff training. Suitable for: All...
After completing this course you will be able to; 1 Define Food Safety 2 State the symptoms and causes of food poisoning 3 State the benefits associated with good food safety 4 State the sources of food poisoning bacteria 5 Describe how food poisoning can occur and how it can be prevented 6 Define cross-contamination 7 State the benefits of a...
Suitable for: Proprietors, owners and managers of any establishment involved in the preparation and/or serving of food.
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