Online Foundation Certificate in Food Hygiene
and
Level 2 Award in Food Safety in Catering
Click here for further details.
One day course accredited by the Royal Institute of Public Health
Course Summary
This course is designed for those who are food handlers within the catering and hospitality industry. Food handlers include:
Entry Requirements
No formal qualifications are required but a working knowledge of catering would be desirable.
Course Structure and Content
Section 1: Individual Responsibility within Food Safety Procedures
- Importance of Food Safety
- Food borne illness
- Food Safety procedures
- Legal responsibilities
Section 2: Food Handlers Cleanliness & Hygiene
- Personal hygiene
- Illness reporting
Section 3: Keeping Work Area Clean and Hygienic
-
Cleaning & disinfection
- Surfaces & equipment
- Waste disposal
- Pest control
Section 4: Receive and Store Food Safely
- Stock rotation
- Temperature control
Section 5: Prepare, cook, hold and serve food safely
-
Food safety hazards
- Contamination & cross contamination
- Temperature control
- Safe preparation, cooking, chilling and reheating of food
Course fee
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Your course fee includes:
Venue & Participants
This course can be run in-house at your own school or premises (or a suitable venue in your area).
This course is run as a one-day course and is suitable for up to 15 participants per course.
Contact Jan Wheelock for further information on 01756 700802 or email.
