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.
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.
Our capabilities far exceed helping you to meet the basic industry standards as we can extend ourselves to be your external Health and Safety Department, offering advice.
Training and consultancy to protect your business both physically and legally. FRS possesses an in-depth understanding of the industry, giving our local consultancy services and nationwide e-learning the edge.
This QA Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry.
This course, often referred to as the intermediate food hygiene certificate, is for supervisors and managers.
This qualification is aimed at individuals who are, or intend to be, food handlers working in catering.
This qualification is made up of one mandatory unit, the details of which are included at the end of this specification. Learners must successfully complete the assessment for the unit to achieve the qualification.
This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system.
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