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.
DurationBy 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.
Avoid contamination and keep the environment in a safe and hygienic manner.
Have a very good understanding about the legal requirements that they have to follow in an environment where food is served.
Effectively deal with allergies and dietary requirements the service users may have.
DHR offers excellent training in health and social care. We have a flexible approach to the provision of training. This enables us to provide training tailored to the needs of an individual organisation as well as the staff member. We train at a reasonable price. However we never compromise on the quality.
Our Trainers
We only use trainers who has worked in the field of health and social care for a considerable amount of time as managers.
All our trainers have RMA (Registered Managers Award) or equivalent, OFQUAL accredited teaching qualification and specific qualification and expertise in each of the subjects that they teach.
Our Ethos
DHR is motivated to provide quality training with flexibility at a reasonable price. To make this happen we have combined research and compassion towards the service we provide. We tailor our training according to the needs of the organisations and individuals that we train
The aim of this short course is to provide students with an in-depth knowledge of anaphylaxis and the administration of auto-injectors such as Epipen, Jext and Emerade.
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.
Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
The course covers regulations, preparation, storage, infections, cross contamination, reporting, PPE, date marks, reporting illness and basic first aid in the kitchen.
Food Hygiene is much more than the cleanliness, it involves all measures necessary to ensure the safety and wholesomeness of food during preparation, processing, manufacturing, packaging, storage, distribution, handling and offering for sale or supply to the consumer.
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