Duration: 3 days
Capacity: Up to 12 delegates
Learning Objectives:
- Introduction to food safety
- Legislation
- Contamination, hazards and control
- Microbiology
- Food poisoning
- Temperature control
- Preservation methods and storage of food
- Workplace equipment and design
- Waste disposal, cleaning and disinfection
- Pests
- Personal hygiene
- Supervision of food safety
- Staff training
- Food Safety Management Tools
- Revision, assessment and review
This course is delivered via Classroom training. Please contact us to schedule training.