This course is aimed at anyone working in catering or hospitality whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges.
DurationThis course is aimed at anyone working in catering or hospitality whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges.
The course is 1 day and will conclude with a 30 question exam, the pass mark is 20. The course content will cover food control hygeine control, infection control, saf food handling and storage and the law and health and safety requirement for food hygeine in your particular area of food hygeine.
Example exam questions are below. If you need to know more please give us a call. This is a national Level 2 Award and agreat addition to your CV and employability opportunities. It also provides and empowers employers with the knowledge that you are a fully trained and competent.person.
Welcome to the SFM Training website, we are a leading SIA training provider offering a wide variety of courses and work-based qualifications with many years of extensive training experience and compliance.
Originally established in 2003, we have grown to become one of the largest, most respected and cost effective training providers around. Our practitioners are experts in both policy and practice.
And are drawn from Army, Police, Security, Door supervision, Education, Child protection, Mental health and Safety training backgrounds. Needless to say, you will be in safe and expert hands.
Food Safety course training is offered by FRS Health and safety Consultancy for all skill level. As experienced and accredited health and safety experts, we offer bespoke, in-person practical health and safety training for small and large businesses around Bristol, Bath and the South West.
The aim of this qualification is to develop an understanding of HACCP-based food safety management.
Managing food safely will minimise the prevalence of people being poisoned and a food management system, based on HACCP (Hazard Analysis Critical Control Points), is necessary to be able to achieve this effectively.
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 awareness course has been designed to provide delegates with a general understanding about the importance of food safety issues in the workplace.
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