Target GroupThis course is a mandatory requirement under the Food Safety Act 1990 and EC Regulation No 852/2004 for any member of staff who handles ‘open’ and ‘high risk’ foods. Suitable for Cooks and Kitchen Staff who handle and prepare food
Aim of CourseTo provide basic food hygiene skills and knowledge to staff involved in the preparation and handling of food.
Learning Outcomes• Have knowledge of the types of food safety hazards (physical, chemical, biological) and how to keep food areas clean and hygienic • Understand the importance of receiving, storing, preparing and serving • foods safely • Have knowledge of personal hygiene, correct safety procedures and the law including ‘due diligence’ and good record keeping
Additional InformationN.B. An accredited course presented on behalf of the Royal Society for the Promotion of Health (RSPH). Participants must demonstrate a satisfactory level of knowledge and will complete a 25 question multiple choice assessment at the conclusion of the day (pass mark is 17 out of 25). An oral assessment is available for course participants who have difficulty with a written assessment. Please contact the Learning and Development Centre in advance of the course.
24/02/1709:30 - 15:30
13/03/1709:30 - 15:30
31/03/1709:30 - 15:30