This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It'll show you how to determine control points and how to avoid cross-contamination in the food chain.
DurationThis course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards.
It'll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached.
Health and Safety training has got to be one of the most hard things to consider for your business – we know. But – miss one small thing in terms of understanding what applies and where you must be compliant – and you’re vulnerable to prosecution.
To provide course members with a knowledge and understanding of HACCP principles and how these are applied to control food safety.
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.
Food Safety (Level 3) Training is offered by Health Safety Fire (Praesidium Safety Management Ltd). Health and safety training educates employees on preventing workplace accidents, injuries, and illnesses.
Foodborne illnesses and hazards in food The responsibilities of food handlers The effective control of hazards An explanation of Hazard Analysis Critical Control Points (HACCP)
The Level 2 Awards in Food Safety provide a flexible syllabus which enables training to be tailored to meet specific needs.
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