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The aim of the course is to improve the supervisory and management skills of the candidates and to enable them to:
Apply food safety management systems
Improve the standards and safety of their
operation
Reduce the risk of food poisoning
Reduce the number and seriousness of food
complaints
Identify hazards and initiate suitable controls
Interpret the requirements of food legislation
Operate a food business in a safe, hygienic
manner
The course is recommended for middle and upper management, senior staff, food hygiene trainers, head chefs, food course designers and anyone with the responsibility for food safety.
Course Duration:
6 Day(s)
Entry Requirements:
Level 3 Award in Supervising Food Safety in Catering.
Cost:
£500.00 Per Person * Excl VAT
Course Outline:
This is an intensive course and will provide an introduction to food safety management and covers:
Microbiology/non-bacterial food poisoning
Bacterial contamination & its prevention
Foreign object contamination & its prevention
Food poisoning/food borne disease
Personal hygiene
Storage & temperature control
Food spoilage & preservation
Design and construction of premises &
equipment
Cleaning & disinfection
Practical pest control & pest control
management
Supervisory management
HACCP & risk assessment
Training & legislation
Learning Outcomes:
Holders of this qualification will have a knowledge and understanding of the importance of producing safe food through the identification of food safety hazards, control and monitoring procedures and appropriate corrective actions, thus contributing to and encouraging improvements in food safety practice.
Assessment:
There will be a two hour examination on the final day of the course. On successful completion of the course, candidates will receive the nationally recognised Advanced Certificate in Food Safety (NVQ Level 3 equivalent)
