 |
 |
|
Course Overview
This course aims to provide the necessary knowledge to adequately
supervise hygienic food production and preparation. The course
will enable the delegate to play an active role in the management
of food safety issues in the workplace.
Who is it for?
This course is for those working in the food industry at
supervisory level but can also include anyone who needs a good
understanding of food hygiene for their work. Owners and managers
in small to medium sized food businesses may also find that
the intermediate course provides them with the knowledge to
carry out their work more effectively. Delegates will need
to have an analytical approach to food hygiene and will be
encouraged to demonstrate how they can influence others and
positively encourage good standards.
Topics covered
The course is tailored to suit the background of the individual
delegates so that all aspects of food production, processing,
storage, transport, wholesaling, catering and retailing are
covered.
Course Objectives
On successful completion of the course the delegate will be
able to:
- Play an active part in monitoring food hygiene standards
- Be involved in training activities, especially on the
job training
- Effectively supervise food handlers on hygiene issues
- Carry out hygiene audits
- Encourage good standards of personal hygiene
- Assist in hazard analysis programmes
- Help in the formulation and writing of hygiene policies,
instructions etc.
Duration
3 days
This course can be run in-house for up to 12 delegates or
individuals can attend our open courses.
Assessment
2 hour objective test that can either be taken immediately
following the training programme, or after a period of revision.
Level One Courses
Level Two Courses
Level 3 Courses
|
|
|
