This course is primarily suited to those persons who are working within a food establishment and have responsibility for the introduction and maintenance of a HACCP System.
This course is primarily suited to those persons who are working within a food establishment and have responsibility for the introduction and maintenance of a HACCP System.
It is recommended that persons wishing to attend this course have previously completed the Level 2 Award in Food Safety, as a minimum. However, completion of the Level 3 Awards in Food Safety will provide a greater understanding of the principles of food safety.
The workplace is a major influence on the health, wealth, morale and productivity of employees, and visitors alike. Organisations are becoming increasingly aware of the need to ensure their environments and workplaces are safe and healthy and that they meet all statutory requirements.
Often this requires the support of external health and safety consultants. Health and Safety training and consultancy is designed not just to reduce the chances of serious accidents occurring in the workplace but to promote the right culture within the organisation,
This course is aimed at anyone working in catering or hospitality whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges.
By attending the course the staff will be able to handle food safely as a result of their understanding about cooking and preserving food at the right temperature.
This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system
This qualification is designed principally for those handling and/or preparing food within a retail environment.
The course will teach delegates the importance of food safety procedures and best hygiene practices that are essential for working within the food manufacturing industry.
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