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.
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 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.
This food safety awareness course is ideal for people who are new to the food retail.
This Food Safety training course is designed to raise awareness of key food safety issues and to provide employees with a basic introduction to food hygiene, it will benefit anyone working in a situation where food is involved.
In practice the rating scheme is designed to ensure that businesses that are broadly compliant with food law and are managing food safety risks will receive a rating of three and those who are managing the risk well will receive a rating of four or five.
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.
This course gives learners the knowledge and understanding of HACCP regulations.
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