This three-day course takes a practical approach in how to implement and maintain high standards of food hygiene and safety to protect consumers from harm and help the food business operator comply with current legislation.
Training will provide the candidate with a thorough understanding in how to identify and control common food safety hazards and manage an effective food safety management system based on the principles of HACCP.
Course content is also relevant to current food safety legislation, industry best practice, Codex Alimentarius international food standards and clauses within BRCGS codes of practice and other similar food safety and quality certification schemes.
Who should attend?
The course has been specifically developed for those working in food manufacturing, catering or retail. Suitable for managers, supervisors and anyone else with a responsibility for maintaining high standards of food safety.
We recommend that you have completed a level 2 food safety course prior to enrolment although this is not essential.
How is it assessed?
The assessment method for this qualification is a 90 minute examination, consisting of 45 multiple choice questions.
Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (27/45). Learners will receive a Distinction if they achieve a pass mark of 80% (36/45).
- An Introduction to food safety
- Food poisoning bacteria
- Foodborne diseases
- Generic control measures for reducing risk of food poisoning organisms
- Non-bacterial food poisoning
- Physical hazards
- Chemical hazards
- Allergenic hazards
- Personal hygiene
- Pest control
- Cleaning and disinfection
- HACCP and food safety management
- Food safety management
- Inspection and auditing
- Food safety culture
- Food safety legislation and enforcement
Time: Day 1 & 2 9:00am – 3:00pm (Day 3 closes at 5:00 pm)
Prices: Members £498.00, Non-Members £696, Students £180, plus VAT
Exam Fee: £60, plus VAT
Course Book: £18 (inc P&P)