Duration: 7 hours
Capacity: Up to 12 delegates
Learning Objectives:
- Understand the importance of food safety legislation
- Describe the hazards associated with food safety
- Explain how to store food safely
- Understand how control measures and monitoring can prevent food poisoning
- Describe the role of food handlers in maintaining safety and hygiene in the food premises
- Explain the stages of ‘Hazard Analysis Critical Control Points’ – ‘HACCP’
This course is delivered via Classroom training. Please contact us to schedule training.