This intermediate-level course is delivered over a minimum of 18 hours and is designed for staff at supervisory level. The certificate is for those working in a food handling environment who supervises or is responsible for the work
DurationCourse overview
This intermediate-level course is delivered over a minimum of 18 hours and is designed for staff at supervisory level. The certificate is for those working in a food handling environment who supervises or is responsible for the work
What you will learn
Food poisoning
Foodborne infections
Contamination of food and its prevention
Food preservation
Personal hygiene
Management of Food Hygiene and Safety and hazard analysis
How the course is assessed
You will complete a 2.5-hour multiple-choice exam
Edinburgh College was formed on 1 October 2012 as part of the merger of Edinburgh's Jewel and Esk, Telford, and Stevenson colleges. The college has four campuses, all of which were previously the campuses of the constituents of the merger:
On 17 April 2012, Edinburgh's Jewel and Esk, Telford, and Stevenson colleges collectively submitted to the Scottish Government a business case for their merger into a single "Edinburgh" college.
The merger was approved by the Scottish Ministers, and came into force on 1 October 2012. Edinburgh College values it’s rich history, especially those of the many legacy colleges that have come together over the years to better serve the learners of the Edinburgh and Lothian’s region.
A project is currently underway to collate the history of Edinburgh College and its legacy institutions and to create an archive of material to tell its story. Lots of interesting items have already been uncovered including old prospectuses, student newsletters, photographs and a log book from Ramsay Technical Institute dated 1923.
Our St John Ambulance Cymru 1-day food safety course embeds the importance of food safety and ensures that staff that handle food maintain the highest level of cleanliness and safety. Ensure that you and your staff have the necessary food safety and hygiene knowledge to handle food safely.
This course is aimed at staff who serve food or do minimal amounts of food preparation.
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.
These Food Safety qualifications do not expire, but refresher training and keeping up to date with changes to policies and procedures is vital to keep the qualifications current.
This accredited qualification further expands on the fundamentals of the Level 2 Award in HACCP Manufacturing.
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