This 6 day course is for Senior Management, Hygiene/Production Managers, Head Chefs, Directors of larger operations and Trainers who wish to teach Food Safety up to Level 3. 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
Course can be attended in person, or by using our "Virtual Classroom", groups and larger numbers can be accommodated with discounts available for block or repeat bookings - please contact us for details
Cost per delegate £825.00 plus VAT including materials and exam, if online exam is required an additional charge of £30.00 + VAT per delegate applies to cover the cost of remote invigilation