Food Safety in Catering

Food Safety in Catering (Certificate)

legislation
food safety hazards
temperature control
refrigeration, chilling and cold holding
cooking, hot holding and reheating
food handling
principles of safe food storage
cleaning
food premises and equipment

Rigorous enforcement of food hygiene legislation is important but not, in itself, sufficient to prevent food poisoning. A reduction in the high level of food poisoning can only be achieved by the education of food handlers.

This course can be tailored and delivered in company.
Course Objectives
This course is aimed at giving first tier food handlers an appreciation of the fundamentals of good food hygiene practice.

A firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved.
Understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling)
Confidence and expertise to safelt deliver quality food to customers
Course Contents
Introduction to food safety
The Law
Food Safety Hazards
Taking Temperatures
Refridgeration, Chilling and Cold Holding of Foods
Cooking, hot holding anf re-heating of foods
Food handlers
Principles of safe food stprage
Cleaning
Food premises and equipment

Managers and Supervisors in samll, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Course Objectives
Learning Outcomes

Ability to implement and supervise a food safety management system
Understand food safety procedures
Understand the concept of food hazards and the risks associated with them
Understand the terminology with respect to supervising food safety
Understand the techniques involved inc ontrolling and monitoring food safety
Appreciate the risks linked o cross contamination
Understand the role temperature has to play in teh control of food safety
Appreciate the importance of supervising high standards of cleanliness in food premises
Course Contents
Supervising Food Safety Procedures
Legislation
Applying and monitoring good hygiene practice
Temperature control
Workplace and equipment design
Waste disposal, cleaning and disinfection
Pest Control
Personal Hygiene of staff
Contribution to staff training
Implementation of food safety management procedures
Food safety management tools

The five-day programme is delivered on a one day a week basis. The qualification meets industry’s need for a high-level practical training programme with external accreditation and is ideal for owners or managers of catering businesses, trainers, supervisors with level 3 food safety knowledge and those who monitor and audit food safety systems.
Course Content
Course content includes 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 and management control techniques.

Pages:- 1
[ Online / Live ] [ Corporate Training ] [ Locations ] [ Schools ] [ Job Seekers ]

Dear Visitor: You are strongly recommended to bookmark this page and come back later, since new course may be available anytime. Click to Proceed>>