Managing Food Safety in Catering and Manufacturing
Level : 4
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 apprpriate training skills)
Minimum Teaching Time: Minimum 36 hours
Assessment Format: 2 assignments and written exam
Designed for: Managers, supervisors and senior hygiene personnel
Scheduled Courses: £695.00 + VAT per person ( price includes refreshment, registration and certification)
Course Dates: Phone the Centre on 01952 605009
Customer Premises: £350.00 + VAT per Day (additional cost of £ 59.00 per candidate for CIEH registration and certification)
