Everyone who works with food has a special responsibility for safeguarding the health of consumers and ensuring that the food they serve or sell is perfectly safe to eat. This course is relevant to anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include: pubs, hotels, restaurants; supermarkets and retail environments; food and drink manufacturers; hospitals; care homes; schools; prisons.
Delegates will gain: 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); and the confidence and expertise to safely deliver quality food to customers.
- Food safety and hygiene hazards
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Food premises and equipment