6 training courses found
Fundamental food hygiene training for all food handlers. Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
This course is aimed at managers and supervisors in medium and large catering and manufacturing businesses. It covers legislation and best practice, supervisory management, implementing good safety procedures, contributing to the safety training of others, temperature control, cleaning or contamination control and applying and monitoring good hygiene practices.
EU legislation requires food businesses to have a documented food safety management system in place, based on HACCP principles. This course provides participants with a thorough understanding of how HACCP-based procedures are applied in catering/manufacturing.
This course aims to provide managers and chefs with an in-depth theoretical and practical knowledge of food hygiene and to enable them to exercise management controls for the production of safe food.
This course is suitable for those who are preparing to work or who already work in licensed retailing and those who are seeking to manage or already manage public houses or other on-licensed premises. It provides an understanding of the legal and social roles and responsibilities of licensees and knowledge of the minimum requirements and basic operating procedures in an on licensed premises.
This course is appropriate for all persons employed in food and food related businesses who need to have an understanding of Hazard Analysis and Critical Control Point (HACCP) principles.