Intermediate Certificate in Food Hygiene, Catering & Safety

SUITABLE FOR:

Managers, Catering Superintendents, Senior Chefs, Chefs, Caterers, Restaurant Managers, Food and Beverage Managers, Clubhouse Managers, and all personnel at all levels who have responsibility for handling food.

OBJECTIVES:

By the end of the course, delegates will have:

• Have examined the main points under current food hygiene legislation
• Have recognised why good hygiene practices are important for their business and what happens if they deviate from them
• Understand the main causes of food poisoning and how to reduce the risk of becoming contaminated.
• Have full understanding of their responsibility to ensure that food stays hygienic from delivery to service

SUMMARY:

The course is designed to meet the requirements of the Food safety Regulations and covers the principles of the food hygiene and catering in a simple and interesting manner and is directed at those working in kitchens or preparing, supervising, serving or selling food. The topics covered include: Day One

• Bacteriology: Bacterial and non-bacterial food poisoning
• Food Poisoning and Food Borne Diseases
• Introduction to Risk Assessment
• Personal Hygiene
• Legislation
• Video

Day Two

• Physical Contamination of Food and it’s Prevention
• Food Storage and Temperature Control
• Food Safety Management
• Case Study
• Video

Day Three

• Hazard Analysis Projects
• Food Preservation
• Design and Construction of Food Premises and Equipment
• Training and Education
• Case Study

Day Four

• Cleaning and Disinfection
• Pest Control
• Video
• Management control techniques

Day Five

• Case Study / Exercise
• Written examinations 2.5 hours