Food Safety in Catering training course
Description
This course is aimed at learners working in the catering industry and other food handlers. It can also be used as an introduction for a learner wishing to gain higher levels of training in this area. The learner will gain knowledge and understanding of the key issues in food safety required to safeguard the health of consumers. The areas covered are considered vital by the Food Standards Agency to maintain food safety and hygiene.
Duration
The course duration is between 3-4 hours.
Course content
- Introduction to food safety
- Food safety legislation
- Personal hygiene
- Premises
- Pest control
- Food spoilage
- Foodborne illnesses
- Cross-contamination
- Food contamination illness and injury
- Safe food procedures and practices
- Temperature control
- Stock control
- First Aid
Cost
Please contact MEDISAFE TRAINING today on 0121 769 2827 for a very competitive unbeatable quote. The course price includes course handouts and certification for each delegate.
Assessment
Assessment is ongoing by the instructor. There will be a short quiz at the end of the course which may include multiple choice and short answer questions.
Certification
A certificate of course completion from MEDISAFE TRAINING lasting three years will be emailed within 48 hours to the lead person subject to successful completion of the course by the delegate. Hard copy certificates can be provided at additional cost per certificate.
OFQUAL Accredited and Regulated RQF Level 2 Food Safety in Catering course with certificates can also be arranged at an additional cost but this must be made known to us at the time of the booking and prior to the commencement of the training course
Important Information
Please note that the candidates should have satisfactory English literacy and numeracy skills to understand the course and to complete any assessments.
Please also note that ID will need to be checked at the outset of the course for candidate verification process.
- The training room should be quiet and of appropriate size.
- Staff should be off work and not expected to be on duty.
- Staff attending should remain on the course for the entire duration of the training course.
