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 Summary
A three day course, inclusive of the examination, aimed at those in the workplace that participate in activities related to the subject area and who also have a related supervisory role (equating to the previous intermediate qualification). The syllabus includes an introduction to microbiology, food poisoning, food preservation and storage, temperature control, layout and design of food premises, cleaning and disinfection and pest control. There is an input on the most recent developments in food legislation, the concepts of due diligence, HACCP and SFBB. Course Content - Introduction to food safety and what's in the news
- Legislation
- Applying and monitoring good hygiene practice
- Temperature control
- Workplace and equipment design
- Waste disposal, cleaning and disinfection
- Pest control
- Personal hygiene of staff
- Contribution to staff training
- Implementing of food safety management procedures
- Food safety management tools
Benefits of the Course On completing this course candidates will understand the: - Terminology used in respect of supervising food safety procedures
- Supervisor’s role in ensuring compliance with UK and EU food safety legislation
- Concept of contamination and the risks it imposes on food safety
- Role temperature plays in the control of food safety
- Importance of good workplace and equipment design to ensure food safety
- Importance of supervising high standards of cleanliness in food premises
- Importance of good pest control practice
- Need for high standards of personal hygiene
- Importance of being able to contribute to staff training
- Principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system
- Implementation of a food safety management system, such as the FSA’s Safer Food, Better Business
Duration The duration of the course is 18 hours (3 days) and we usually run the course either over 3 consecutive days or one day a week over 3 weeks. We usually aim to start the course at 9.00am each day and therefore taking into account time for refreshment and lunch breaks, the course usually finishes around 5.30pm each day.
Venue We offer the course from our Newent Training Centre, however (depending on numbers) courses can also be held at your premises. We offer the flexibility to hold the course either on three consecutive days or one day a week spread over three weeks.
Assessment
A sixty question multiple choice paper will conclude the course. Pass mark 40/60. Pass Mark 66%, Credit Pass 87%.
Entry Qualifications and Progression It would be an advantage, but not essential, to have taken the Award in Food Safety in Catering, prior to attending this course. It would also be useful to have some practical experience of working in the food industry.
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