Training summary:

 The qualification is suitable for learners who may work in a food catering environment and who have previously achieved a regulated Food Safety qualification. It is designed to update their knowledge of Food Safety processes and topics covered include storage, preparation, cooking service and handling of food.

As learners are required to hold a full food safety qualification before undertaking this refresher, proof of the original qualification attainment should be evidenced to the centre before the learner is enrolled onto the refresher.

 Training objectives:

The objective of this qualification is to prepare learners for employment in catering role, or to support a role in the workplace.

Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food

 Who should attend this course:

• All Food Catering Handlers.
• Food Storekeepers.
• Food Handlers.
• Bar/ Restaurant Waiters.
• Food Packing Employees.
• Health & Care Employees.
• Kitchen Porters.
• Food cooks.
• Food receiving Employees.

 The course content:

1. Understand how individuals can take personal responsibility for food safety
2. Understand the importance of food handlers keeping themselves clean and hygienic
3. Understand the importance of keeping work areas clean and hygienic
4. Identify the importance of keeping food products safe

 You will learn: how to :

1.1 Identify the importance of food safety procedures, safe food handling and avoiding unsafe behaviour

1.2 Identify how to report food safety hazards, infestations and food spoilage

1.3 Recognise key legal responsibilities of food Handlers

2.1 Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination

2.2 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices

3.1 Know how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safuse of chemicals, storage of cleaning chemicals

3.2 Know the importance of safe waste disposal

3.3 Identify the importance of pest control

4.1 Identify main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards

4.2 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation