This course takes you through the key areas which must be considered in the preparation and service of food.
In line with the National Occupational Standards reflecting sector-specific needs, this qualification provides a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls.
Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.
•Ability to implement and supervise a food safety management system
•Understand food safety procedures
•Understand the concept of food hazards and the risks associated with them
•Understand the terminology with respect to supervising food safety
•Understand the techniques involved in controlling and monitoring food safety
•Appreciate the risks linked to cross contamination
•Understand the role temperature has to play in the control of food safety
•Appreciate the importance of supervising high standards of cleanliness in food premises
Duration - Three day programme /or over a number of evenings total of 21 hours