Facilities Staff Training courses

...hygiene & due diligence 14.00 Cleaning and disinfection 14.30 Self assessment quiz 15.00 Break 15.15 Premises and kitchen layout – hazard spotting 15...

...but also anyone who needs a broad understanding of food hygiene as part of their work. Among those who would benefit are people who have responsibility...

...risks associated with them. Understand the terminology with respect to supervising food safety. Understand the techniques involved in controlling and monitoring food safety...

...cooked or served. It is relevant to all catering operations and especially now with the requirement for all food operations to have a documented HACCP system in place...

...People who do not use a computer may conduct the course by post. Overview This qualification will benefit anyone working where food is prepared...

...on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively...

...Objectives: Understand the purpose of and the benefits of using a risk assessment approach to managing health & safety. Recognise the basic principles...

...of risk assessment and the stages. Recognise the key legal requirements on risk assessment. Carry out, record monitor and review risk assessments in their own working environment...

...Understand the basic requirements of the Manual Handling Operations Regulations. Train4u offer a taught course with small groups to give learners...

...COSHH assessments and what staff can expect of such assessments. Understand the basic requirements of the Control of Substances Hazardous to Health Regulations...

...Train4u offer a taught course with small groups to give learners time and support to gain the most from their time. Many learners find that being...

...to speak directly with the trainer during the learning process enables them to get much more than from on line training. One day. The HABC Level 2 Award...

...including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house...

...to speak directly with the trainer during the learning process enables them to get much more than from on line training. This half-day course is an introductory...

...types growth factors, spores and toxins 11.00 Break 11.15 Bacterial sources, cross contamination 11.30 Food Storage, personal hygiene, 11.45 cleaning and disinfection...

...Award As this course is not externally validated the content can be varied to suit the requirements of the workplace...