Knowledgeable and competent supervisors and managers are key to food safety. This practical, interactive course provides knowledge and understanding of the principles issues and aims to assist delegates in making the correct decisions with regards to controls that should be in place in a food business.
This four day course is aimed at supervisors, managers and anyone wishing to progress to a higher level of understanding of food safety.
It will cover:
Introduction to the course
Food Poisoning & Food Borne Disease
Homework - Mock exam questions
Food storage & Temperature control
Cleaning & Disinfection
Design & Construction of Food premises & Equipment
Supervisory Management & HACCP exercise
All candidates will receive course book, full course notes and handouts. There is a 1.5hr written exam.
No qualification necessary to attend the course but a basic knowledge of food safety and ability to comprehend the technical aspects of food safety and application to business.