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.
This programme aims to provide a basic understanding of practises that result in safe food handling.
Our one day BSI catering Food Safety certification training course will familiarize you with the common terms associated with food handling and preparation. You'll learn how to apply food safety risk assessment methods and prerequisite programmes required to keep your food service and catering.
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.
Essential training for anyone working with food eg. Community groups, volunteering in a kitchen or on the Marae. This workshop meets the compulsory training requirements needed.
This Food safety course coversbUnit standard 167 – Practice food safety methods in a food business under supervision and Unit Standard 20666 – Demonstrate basic knowledge of contamination hazards and control methods used in a food business.
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