Training summary:

The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.

 This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures.

Training objectives:

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

The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.

This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing,implementing and monitoring food safety procedures. 

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 food business operators can ensure compliance with food safety legislation
2. Understand the operational requirements needed to ensure food safety
3. Understand how to establish food safety management procedures

 You will learn: how to :

1.1 Explain food business operator and staff responsibilities with regard to food safety legislation

1.2 Analyse the requirements of food safety legislation and procedures for compliance and enforcement

2.1 Explain how the design, layout, construction and maintenance of premises and equipment can affect food safety

2.2 Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection and pest control

2.3 Explain procedures for supplier and stock control

2.4 Describe operational methods and safe working practices

3.1 Outline processes for designing and implementing food safety management procedures, including allocating resources,

roles and responsibilities

3.2 Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business

3.3 Communicate food safety management information to staff, visitors and suppliers

Course duration:

40 hrs., per day including coffee break.

 How this course is delivered:

Demonstration, Discussions, case study & Quiz