This course is intended for staff who are not directly involved with food preparation but need to be aware of good practice in food hygiene and need basic knowledge to support other learning, such as NVQs.
It covers:
- consequences of poor food hygiene
- nature of food borne illnesses and essential client care
- safe food handling and cross contamination
- safe food storage and temperature control
- effective cooking processes
- effective cleaning processes
- personal cleanliness
- dealing with pests
Course duration: 3 hours
Contact the training team for more information.