This course provides a basic understanding of the general practices used to create an environment that is safe to produce food and the practices that help to ensure safe production and handling.
This course provides a basic understanding of the general practices used to create an environment that is safe to produce food and the practices that help to ensure safe production and handling. Participants will learn a variety of topics including how to prevent contamination, promote hygienic practices, and monitor the temperature of high-risk foods through the application of Good Operating Practice.
What is covered?
We are passionate about sharing knowledge and inspiring others. As a participant in one of our courses you will learn new skills to help you feel more confident in your role. You will go back to your workplace motivated to make a difference.
You'll learn about industry trends and regulatory standards. Our dedicated and experienced trainers will provide an engaging, relatable and effective learning experience.
The course has been designed to promote in food workers an awareness of the causes of food poisoning and what procedures are necessary to prevent it.
Why Food Safety Culture Training. Food safety systems on paper or drive do not produce safe food, people do. Asking someone or even training them to follow a certain procedure will not necessarily achieve objectives and, importantly, consistent results.
The aim of this micro credential is to develop food safety knowledge and skills in a restaurant. This qualification will provide New Zealand’s hospitality industry with the skilled, qualified workers they require in food safety and health and safety in the workplace.
The key benefits of our Advanced HACCP Training course are an in-depth understanding of how to achieve food safety by developing, implementing, and reviewing a HACCP plan for a food processing operation.
The HACCP system has been developed to help manufacturers produce safe food. It is designed to help processors and manufacturers to systematically identify hazards and appropriate controls.
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