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.
Introduction to Food Safety Legislation Course is offered by Jacksons Health and Safety Limited. Training can be provided by our consultants who have experience presenting in-house and public course content. We can also develop bespoke training for our clients.
Every kitchen must comply with Hazard Analysis and Critical Control Points. This course is aimed at managers, and kitchen staff that are looking after the paperwork and day-to-day management of the kitchen.
This qualification is ideal for anyone working in the catering and hospitality industry (or those about to start work in the industry).
The Level 2 Awards in Food Safety provide a flexible syllabus which enables training to be tailored to meet specific needs.
The course will suit a diverse range of learners including adults, schools, community groups and businesses etc. who work in or intend to work in the catering industry including those involved in the storage, preparation, cooking and handling of food.
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