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...
Foundation level course to give food workers knowledge and understanding of the fundamentals of good practice in food safety. Suitable for: Chefs, cooks, kitchen assistants or bar staff who work within a kitchen or food-led environment.
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.
Suitable for: Those responsible for the delivery, storage, preparation, cooking and service of food.
To provide a supervisory level of food hygiene training. Suitable for: Food supervisors and managers
On completion of the course, delegates will be able to: State the causes of food poisoning and reasons for it's increase Identify the major causes of food poisoning and food borne infections Identify the main sources of bacterial contamination State how human beings can contaminate food State how to correctly store food to prevent contamination...
On completion the student should be able to: Understand the importance of temperature control. Understand cross-contamination and how to prevent it happening. Understand routes and sources of contamination. Have the knowledge to be able to keep food safe
Gain a CIEH Level 2 qualification. Suitable for: Anyone working in the area of food preparation and service.
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