Food safety catering courses

...An essential food hygiene certificate for all food handlers, accredited by the Chartered Institute of Environmental Health (formerly known as the Basic Food Hygiene Certificate). You complete an externally marked multiple-choice exam paper to gain the qualification. Exam fee and booklet included...

... to correctly store food to prevent contamination Apply the principles of cleaning to a variety of cleaning tasks Define cleaning, disinfection and sterilisation State the names, characteristics and requirements for bacterial growth State their main responsibilities under the Food Hygiene Regs. Suitable...

...It is vital that anyone in the food business with supervisory responsibility is well equipped with both the knowledge and confidence to do their job effectively. Suitable for: Managers and supervisors in medium and large manufacturing or catering businesses...

...Suitable for: Managers, head chefs - anyone who is responsible for food safety in a catering operation...

...Suitable for: All individuals who work with food as part of their role in the workplace. This includes those preparing, and those serving to the general public...

...Food Hygiene Revision/Update Training A 2-3 hour course designed to refresh knowledge on the general principles of food hygiene, as well as updating...

...Suitable for: Everyone who has taken the CIEH Level 2 in Food Safety in Catering is recommended to take a refresher course three years after completion to ensure best practice within the workplace...

...About the course This is a CIEH level 3 food safety course, which looks at the subject of the level 2 certificate in much more detail. Candidates...

...It is vital that anyone in the food business with supervisory responsibility is well equipped with both the knowledge and confidence to. do their job effectively. Suitable for: Managers and supervisors in medium and large manufacturing or catering businesses...

...Level 2 Award in Food Safety in Catering Course Length: 1 day Course Days: To be confirmed Start Date: February 2010 and May 2010 Course Content...

...This course is designed to give first line workers an appreciation of the fundamentals of good food hygiene practice...

...Suitable for: This course is aimed at supervisors and chefs, who may have to instruct others in matters of food safety...

...For owners, managers and supervisors of catering outlets, especially those with responsibility for training, and monitoring and auditing of food safety systems. Who is this course suitable for? Aimed at candidates who monitor and audit food safety systems, and understand the relationship between...

...The level 3 course is designed for those working in all food business at supervisory level. This includes traditional supervisors and team leaders, but also anyone who need a broad understanding of food hygiene as part of their work. Among those who would benefit are people who have responsibility...

... of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems...

...On completing this course candidates will understand: The importance of safety in food premises. How to spot hazards in food premises. Reporting procedures. Importance of risk control measures. Suitable for: This course has been developed to raise awareness of key food safety issues and to provide...

...Aimed at those working in supervisory positions where food is prepared, cooked and served. Relevant to all catering operations - such as pubs, hotels, restaurants, contract and outdoor caterers, fast-food outlets, hospitals, care and nursing homes, schools, prisons and armed forces units...

...Students will study: The importance of food safety. Legislative requirements. Microbiology and illness. High risk foods. Contamination. Temperature control. Preparing and presenting food. Spoilage and preservation. Delivery and storage. Personal hygiene. Cleaning and disinfection. Food pests...

...Suitable for: This course is aimed at those who are responsible for the safety of food in an organisation. Those who would be expected to take corrective action to reduce food hazards, and those who may be asked to provide inductions and on-going training to more junior staff. It is advisable...