Anyone handling food and drink within the food industry must be trained in Food Safety and Hygiene and apply it to their work.
The courses are aimed at anyone working in food industry whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges. It allows every catering business, regardless of size, to provide all staff with first class training at a fraction of the cost and disruption of classroom based training.
The courses can be used either as Induction, Awareness, Refresher and Foundation Training.
Upon completion of the courses students will have an understanding of a wide range of key food safety issues, including the three main types of food safety hazard, their sources and methods of control.
The sections covered include:
Food Safety Training Level 1:
Food Safety Training Course level 1 part 1 outlines what all employees must be able to demonstrate before they start handling food in your premises.
- 3. Uniform / protective clothing
- 6. Ailments and illnesses
- 7. Safe food handling practice
- 10. Cleaning of work area
- 11. Chemical, physical and biological hazards
- 12. Cross contamination and the hygiene practice necessary to prevent it
- 13. High and low-risk activities
- 14. Food utensils and surfaces
- 17. Pest and waste control
Food Safety Training Level 2:
Food Safety Training Course level 2 outlines what all employees must be able to demonstrate within 3-6 months of starting to work.
- 1. Food safety skills required at Food Safety Level 1
- 3. Preventing and controlling bacterial growth
- 4. Foodborne illness and the factors which contribute to incidences of it
- 7. Procedures in receiving deliveries
- 8. Food safety during storage of food
- 9. Food safety during preparation
- 10. Food safety during cooking and cooling
- 11. Food safety during transportation
- 12. Cleaning procedures in maintaining a clean food operation
- 14. Dealing with recalled food products
- 15. Food safety complaint effectively
- 16. Storing raw/in-process/processed food items / ancillary items
Assessment
The online assessment is taken on completion of the training material. You will be asked 40 ? 55 (depending on the type of the course) multiple choice questions with a pass mark of 60%.
Certification
When you have successfully completed your course and attained the 60% required test pass, you will receive a certificate. The certificate should be displayed to show appropriate training has taken place.
Duration
Approximately 6-8 hours to complete (depending on learning speed). This can be spread out over multiple sessions or completed in a single session. There is no time limit for completion. The system will record your progress throughout.
?
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.