This course is suitable for managers, supervisors and senior hygiene personnel in medium and large manufacturing or catering businesses. It is also suitable for those wishing to deliver CIEH food safety qualifications as part of their training provision
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Managers and supervisors need to advise and guide on the management of food hygiene in a food business…
What are the aims of the course?
As well as being accountable, those in a managing or supervising position need to have mastered the principles of good practice in food safety to then guide and advise on best practice. This course has been designed to provide an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff.
Our trainers are experienced food safety and/or environmental health practitioners.
What will I achieve?
Participants will undergo two assignments in controlled conditions along with an examination; successful participants will receive the nationally recognised Level 4 Award in Managing Food Safety in Catering and be able to deliver the Level 3 Award in Food Safety (with appropriate training skills).
This course is an Ofqual regulated qualification.
This workshop covers:
- Food storage, temperature control and preservation
- Training Strategies
- Management control techniques
- Design and construction of food premises and equipment
- Bacteriology, food-borne illnesses and contamination of food
- Pest control and personal hygiene