This introductory short course is designed for people who don’t prepare hot food but may have coffee mornings or prepare snacks for meetings. It may also be suitable for front of house staff who don’t prepare food but may enter the kitchen area.
DurationThis introductory short course is designed for people who don’t prepare hot food but may have coffee mornings or prepare snacks for meetings. It may also be suitable for front of house staff who don’t prepare food but may enter the kitchen area.
It covers the basics of food safety, introducing some of the concepts and legislation. It would not be sufficient for someone who is preparing hot food such as a cook / chef. In that instance we would recommend our elementary or intermediate food hygiene courses.
On successful completion of this delegates will receive a REHIS introduction to food safety certificate.
Course Content:
Grow Training was formed in 2013, initially trading under the Safety Training Scotland name. We are proud that to have delivered courses to thousands of successful delegates.
Our growing reputation has seen us deliver training to some of the UKs largest companies across a range of industry sectors. We employ some of the country's most experienced and accomplished trainers who each have real world experience in managing Health & Safety in the workplace.
This programme is aimed at those who are consistently required to handle various types of food in the workplace. It covers all that you need to know about food hazards and food poisoning, with clear explanations of the various ways in which food can become contaminated; personal hygiene; clean...
our team will work with you to understand your specific and unique training requirements.
The new Level 1 Awards in Food Safety are run as half-day courses, suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house.
The Level 4 International Award in Managing HACCP for Catering is aimed at learners who are working at a management level in a catering business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals.
This intermediate-level course is delivered over a minimum of 18 hours and is designed for staff at supervisory level. The certificate is for those working in a food handling environment who supervises or is responsible for the work
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