Designed for managers working in a food and drink environment. This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls. The focus is on the importance of developing, implementing and monitoring food safety procedures.
This is a five day course which includes:
- Microbiology, food poisoning and food borne diseases
- Food contamination and its control
- Storage and temperature control of food
- Food spoilage and preservation
- Personal hygiene, training and education of food handlers
- Design and construction of the food premises and equipment
- Cleaning, disinfection and pest control
- Monitoring and the control of food standards and operations
- Food safety legislation