Who is this course for?
Anyone who works in the food industry including owning, managing and staff.
Entry requirements & Application
No previous qualifications necessary.
What will I learn?
General introduction to food hygiene and safety; Bacteriology; Food poisoning and food borne disease; Non Bacterial food poisoning; Physical contamination of food and its prevention; Food storage and temperature control; Food preservation; Design and construction of food premises; Design of equipment; Cleaning and disinfection; Pest control; Personal hygiene; Education and training of food handlers; Legislation; Management control techniques.Subjects Covered: Legislation, Food Safety Hazards, Temperature Control, Refrigeration, chilling and cold holding, Cooking, hot holding and reheating, Food handling, Principles of safe food storage, Cleaning, Food premises and equipment.
Assessment
A multichoice assessment with a pass mark of 20 out of 30.
On Completion Achievement / Progression
This course provides a basis for more advanced studies such as the CIEH Award in Food Safety.
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