This course familiarises the learner with basic food hygiene practices so they are able to work safely near food.
DurationAs someone who works in an environment that deals with food, it is essential that you understand the basic principles of food hygiene so you can help ensure any food served is safe for consumers to eat. This course familiarises the learner with basic food hygiene practices so they are able to work safely near food.
Course Information
Estimated Time: 60 Minutes
Difficulty: Awareness Course
CCT – Speacialists in Management of Violence & Aggression (MOVA) and Prevention & Management of Violence & Aggression (PMVA); All in One Day Mandatory & Statutory Training and a wide range of Essential Health Training Courses.
With CCT, you are assured that ‘Your Safety is our Priority’.
Our training packages are designed to ensure that your staff gets the latest information on terms of legislation and techniques that enable them to fulfil their roles safely and competently.
We provide a reliable and flexible service delivering the training you need – when you need it.
With CCT, you “own” your training. Our trainers will work closely with you to develop a training package that is tailor made for you to meet your needs in terms of course content, time and location.
The aim of this one-day course is to give delegates practical knowledge of the fundamentals of good practice and safe food handling.
This qualification is aimed at food handlers working in a manufacturing environment. Candidates gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food.
In practice the rating scheme is designed to ensure that businesses that are broadly compliant with food law and are managing food safety risks will receive a rating of three and those who are managing the risk well will receive a rating of four or five.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards.
This course is for managers, supervisors, auditors or anyone else responsible for the Food Safety System within the organisation. Delegates should have a good understanding of food hygiene and maybe even the intermediate level.
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