Further Details
Content
General Introduction
Bacteriology
Food poisoning and food-borne disease
Physical, chemical and microbial contamination of food and its prevention
Food storage and temperature control
Food preservation
Design and construction of food premises and equipment
Cleaning and disinfection
Pest control
Personal hygiene
Legislation
Supervisory management
Learning Outcome
On completing this course candidates will be able to:
play an active part in monitoring food hygiene standards
be involved in training activities, especially on the job training
be equipped to effectively supervise food handlers on hygiene issues
be able to carry out hygiene audits
encourage good standards of personal hygiene
be able to assist in hazard analysis programmes
Take an active role in the formulation and writing of hygiene policies, instructions etc
Minimum Teaching Time: Minimum 18 hours
Assessment Format: Multiple-choice question examination
Designed for: Team leaders and all who need a broader understanding of food
safety
Guide price
120.00 |
