We deliver Food Safety training at Levels 2 (for all food handlers), 3 (Supervisory) and 4 (Management). 

Levels 2 and 3 can be tailored to Manufacturing, Catering or Retail, whilst Level 4 can be taken in Catering or Manufacturing.

Food Safety

This is a one day course in the basic principles of food hygiene, suitable for all food handlers in a wide range of settings and roles, including those involved in the preparation of food and staff working in food manufacturing.  The assessment can be taken in Catering, Manufacturing or Retail.

The content of this course includes:

•    Introduction to Food Safety
•    Food Safety Management
•    The Law
•    Food Safety Hazards
•    Food Handlers
•    Delivery and storage
•    Preparation, cooking, serving and preservation
•    Cleaning and disinfection, and waste disposal
•    Pest control 

 

Food Safety

This 3 day course is suitable for Supervisors, Team Leaders, Trainers and other personnel with a specific responsibility for managing day-to-day food handling activities.  This is a supervisory programme, promoting practical understanding of the day-to-day controls in a food preparation and handling environment.  The assessment can be taken in Catering or Manufacturing or Retail.

The content of the course includes:

•    Introduction
•    Legislation
•    Applying and monitoring good hygiene practice
•    Temperature control
•    Preservation of food
•    Workplace and equipment design
•    Waste disposal, cleaning and disinfection
•    Pest control
•    Personal Hygiene of staff
•    Contribution to staff training
•    Implementation of food safety management procedures
•    Food safety management tools

 

Food Safety

This 6 day course is for Senior Management, Hygiene/Production Managers, Head Chefs, Directors of larger operations and Trainers who wish to teach Level 1 or 2 Food Safety.  This is a managerial programme, promoting in-depth understanding of the risks and controls necessary within a food preparation and handling environment.

The content of the course includes:

•    Bacteriology
•    Food poisoning & food-borne disease
•    Non-bacterial food poisoning
•    Physical contamination of food and its prevention
•    Food storage & temperature control
•    Food preservation
•    Design & construction of premises
•    Equipment design
•    Cleaning & disinfection
•    Pest control
•    Personal hygiene
•    Education & training
•    Legislation
•    Food Safety Management procedures – HACCP