Overview
Topics covered include legislation, personal hygiene, cleaning and disinfection, contamination hazards, pest control, waste disposal and temperature control. This qualification has been developed specifically to improve the food safety knowledge of supervisors, team leaders and line managers working in the catering industry. This includes those working in care. It is particularly suitable for those owning or managing a small catering business.
Target Audience
- Food safety hazards
- Legislation
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Cleaning
- Food premises and equipment
- Personal hygiene
Learning Outcomes
- Food safety hazards
- Legislation
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Cleaning
- Food premises and equipment
- Personal hygiene
Benefits of Food Safety Training
This qualification has been developed specifically to improve the food safety knowledge of supervisors, team leaders and line managers working in the catering industry. This includes those working in care. It is particularly suitable for those owning or managing a small catering business.
Prerequisites
There are no pre-requisites for this course.
Course Duration
4 Days (Classroom Training)