Further Details
Content
General introduction
Bacteriology
Food-borne illnesses
Physical contamination of food
Food storage, temperature control and preservation
Design and construction of food premises and equipment
Cleaning and disinfection
Pest control
Personal hygiene
Training strategies
Legislation
Management control techniques
Learning Outcomes
On completing this course candidates will be able to:
Guide and advise on the management of food hygiene in a food business
Contribute to the management of hygiene in a wide variety of food businesses
Identify further technical knowledge necessary in complex processes
Determine further training requirements
Identify areas for legal compliance
Determine good practice
Design an improvement plan
Outline a HACCP type study
Promote and encourage good standards of food safety
Liaise with enforcement officers
Deliver level 1 food hygiene training (with appropriate training skills)
Minimum Teaching Time: Minimum 36 hours
Assessment Format: 2 assignments and written exam
Designed for: Managers, supervisors and senior hygiene personnel
Guide price
300.00 |
