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 food or drink manufacturing environment 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 Manufacturing Employees.
• 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
4. Understand the controls required for food safety
5. Understand how to maintain 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 the requirements for temperature control within a specified food business

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

2.3 Explain procedures for the control of contamination and cross-contamination

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

4.1 Review controls for microbial, physical, chemical and allergenic hazards in a specified food business

4.2 Discuss methods for monitoring and recording food safety hazards

4.3 Determine the corrective actions required if food safety hazards are not controlled

5.1 Explain methods for verifying the effectiveness of food safety management procedures

5.2 Describe how to implement adjustments to food safety management procedures and  the circumstances which may require adjustments to be made

5.3 State the need for, and benefits of, staff training and the maintenance of training records

5.4 Outline strategies for developing and maintaining a food safety culture within an  organisation

Course duration:

40 hrs., per day including coffee break.

How this course is delivered:

Demonstration, Discussions, case study & Quiz