VENUE - KITS TRAINING CENTRE

DURATION 10 DAYS

AIM

Following on from the Level Two award in Food Safety Hygiene, this course is designed more for managers of food operations. The course is primarily based at managers and the controls required to run establishments.

OBJECTIVES

On completion of the course the delegate will have a recognised accredited qualification in food hygiene aimed at management level. The course goes in to much more detail than the intermediate award and covers legislation and enforcement plus specific food locations for food management.

COURSE CONTENT

• Definition of food safety, bacteria, high risk food, food poisoning and food borne illnesses.

• Current food poisoning trends.

• Review of micro organisms.

• Food poisoning and food borne diseases.

• Food storage, temperature control and preservation.

• Cleaning and disinfection.

• Construction of food premises and stalls, vehicles and equipment.

• Personal hygiene.

• Training and health education

• Pest control.

• Temperature Control.

• Specific food selling locations

• Legislation and enforcement