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.
DurationEvery 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 and takes them through how to create their own system and adhere to Environmental Health guidelines and legislation
With years of hands on experience in management roles, TWIST provides an energetic and refreshing approach to the on going needs of a whole host of small and medium businesses. We will not only support your compliance with the wide-ranging statutory obligations.
Both training and paperwork requirements, but also inspire and empower your staff to enhance the quality and profitability of your business. It’s an old cliché that little things mean a lot.
But instilling a sense of collective responsibility in a team is what elevates good organisations to be become great organisations. It’s training that encourages people to get involved.
Food hygiene training to invest in your staff and implement a top-notch positive safety culture. Protect your brand and be proud of your teams!
Level 3 Food Safety training course will give supervisors, managers and others with key roles in food production the knowledge, understanding and practical expertise to implement, maintain and monitor good food hygiene procedures on a day to day basis.
This course gives learners the knowledge and understanding of food allergens and foods that commonly cause intolerances
Poor Food hygiene is one of the most frequent causes of public health issues. There is a legal requirement to provide food hygiene training for all employees who handle food.
The REHIS Introduction to Food Hygiene Course is designed principally for new food handlers before being starting work in a food environment for the first time. The course aims to raise awareness of key food hygiene issues that may arise in the food industry.
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