Course Outline
This qualification is for managers and supervisors extends the
food safety qualifications for the catering or food manufacturing
environment. Relevant if you have to develop or monitor HACCP-based
food safety management procedures. Please bring Photographic ID.
Awarding body: the Chartered Institute of Environmental Health.
Learning and skills outcomes
You will learn about safe food handling and how to reduce the risks
of contamination within the food industry. Additionally you will
learn how to contribute to the safety training of others.
The course is aimed at managers and supervisors in medium and
large catering businesses and you should hold a Level 2 Certificate
in Food Hygiene. You will sit a multiple choice examination at the
end of the course.
Benefits and progression
You may take the Level 4 Award in Managing Food Safety in
Catering.
Course detail
The detail course content is as follow:
- Legislation
- Supervisory management
- Temperature control (chilling, cooking)
- Cleaning
- Contamination control
- Applying and monitoring good hygiene practices
- Implementing good food safety procedures
- Contributing to the safety training of others.
By the end of this course you should be able to:
- Complete the theory exam paper
- Describe the symptoms of food poisoning
- List the causes of food poisoning and name four bacteria
- Explain the reproduction cycle, and the factors that influence
their growth
- Identify toxins and spores
- Explain the role of temperature and time in their control
- State the importance of personal hygiene
- Describe essential washing facilities in the catering room
- Define the term food pest and describe the conditions in which
they thrive
- List the signs of infestation and methods of control
- Explain the difference between cleaning and disinfection
- Implement good food safety procedures
- Train others in food safety.
Duration and delivery
3 day course. Lecture, question and answer, small group and pair
work when possible. Videos, OHP, and handouts. Multiple choice exam
at the end of the course.