Food Hygiene Centre courses

...image Reduction in business risk Compliance with legal requirements...

...headchefs and chefs Overview Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business...

...assignment and a written examination (both completed under examination conditions). Award Successful candidates receive the Chartered Institute of Environmental...

...HACCP-based procedures can be applied in a catering/manufacturing context. It also provides the flexibility to suit different types of businesses...

...development of a food safety management procedure based on the principles of Hazard Analysis Critical Control Points. Course programme - The qualification...

...legislation and voluntary guidelines The effects of food processing on nutrient content Nutrition labelling Course Structure The course is of six hours duration...

...30 multiple choice questions at the end of the course. To achieve the certificate candidates must get a minimum of 20 correct answers. Award Successful...

...To provide supervisors, team leaders and managers with an understanding of the main concepts of health and safety and therefore promote the benefits...

...they will be able to exercise management controls over health and safety within their workplaces. Suitable for: This course is recommended for managers...

...requirement for anyone wishing to register to deliver CIEH qualifications* in food safety, health and safety and environmental protection without public funding...

...Current Fire Safety Legislation Health and Safety at Work Act Fire extinguishers, types, testing etc. Using fire extinguishers Fire Risk Assessment Staff Training Fire alarms...

...will receive a recognised certificate. The qualification is accredited by both Ofqual and the Secretary of State at the Department of Culture...

...Course Details The Health and Safety (First-Aid) Regulations 1981 require employers to provide adequate and appropriate equipment, facilities and personnel...

...in the food industry & hospitality Primarily business owners, managers and/or supervisors of small and medium sized catering/manufacturing and hospitality businesses...

...as required by EU Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs. It is suitable for supervisors and mangers that hold...

...equipment Examination 1 hour exam of 30 multiple choice questions at the end of the course. To achieve the certificate candidates must get a minimum of 20 correct answers...

...Course Content Legislation Supervisory Management Temperature Control (chilling, cooking) Cleaning Contamination control Applying and monitoring good hygiene...

...Course Content General Introduction Bacteriology Food-borne illnesses Non-bacterial Food Poisoning Food storage, temperature control and preservation Design...

...Who Should Attend? All those involved in the selection of menus, recipes and ingredients, especially - caterers, chefs, child care workers, school staff...

...assessment Manual Handling Hazardous substances Ergonomics and workstation design Transport and vehicles Noise and vibration Examination 1 hour exam...