Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
DurationAnyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
Typical environments may include:
Restaurants
Pubs
Supermarkets
Retail outlets
Food and drink manufacturers
Hospitals
Care and Nursing homes
Schools
Prisons
What subjects are covered?
Legislation
Food Safety Hazards
Temperature Control, Refrigeration, Chilling and Cold Holding
Cooking, Hot Holding and Reheating
Food handling
Principles of Safe Food Storage, Cleaning
Food Premises and Equipment
Learning outcomes
Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safely to customers. Refreshment of this qualification is recommended at least every three years.
we are a training provider which speicalise in many training course such as health & safety, fire safety and much more.
This Food Safety training course is designed to raise awareness of key food safety issues and to provide employees with a basic introduction to food hygiene, it will benefit anyone working in a situation where food is involved.
This Food Hygiene and safety training course is designed to develop your knowledge, skills and understanding of effective food safety and is essential for all food handlers.
This course, often referred to as the intermediate food hygiene certificate, is for supervisors and managers.
Our courses are informative and put together carefully to ensure you get maximum benefit. Once complete, you will be awarded with a certificate in Food Hygiene which is vital for a business that deals with food, particularly in the catering and hospitality fields.
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food catering setting.
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