The aim of this course is to understand the Management in Food Safety and Hygiene & develop knowledge to give training to other staffs. Mainly in hotels, catering and food processing environment
What will I learn?
- General Introduction.
- Bacteria and Food Poisoning.
- Food contamination and its prevention.
- Purchase and delivery.
- Personal health and hygiene.
- Food Preservation.
- Food storage and temperature control.
- Design and construction of food premises and equipment.
- HACCP.
- Management Control techniques.
- Training and education.
- Pest control, Cleaning and dis infections.
Target Audience
- F & B Managers, Chefs, Kitchen
- Supervisors and Training Managers.
- Supervisors/Middle Management and everyone who prepares high risk foods.
How will I benefit from taking this course?
The trainees will be able to implement Food Hygiene/ HACCP system, determine good practice and design an improvement plan in the food business.
Who is the accrediting body for this qualification?
Highfield Awarding body for complince,UK
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