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