Further Details
Successful candidates will be able to manage food safety in most food businesses, by developing auditing and monitoring programmes, designing hygienic practices and procedures, liaising with enforcement officers, staff training, interpreting legal requirements and establishing hazard analysis projects (with additional training where necessary).
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
VISITS (at least one will take place)
Food processing plant.
Slaughter house.
Large-scale catering operation.
Guide price
Please see website for full details |
