Courses / Health and Safety Training

Foundation Certificate in Food Safety

This course builds on the Introductory Certificate in Food Safety training course and provides effective, efficient and comprehensive food safety training for all types of food business. This course c...Read More

Dates

18 March 2019
Mon, March 18 2019 (09:30 - 16:30) at Standsure House TR1, Dalton-in-Furness with TBC
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14 May 2019
Tue, May 14 2019 (09:30 - 16:30) at Standsure House TR1, Dalton-in-Furness with TBC
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09 October 2019
Wed, October 09 2019 (09:30 - 16:30) at Standsure House TR1, Dalton-in-Furness with TBC
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Course summary

This course builds on the Introductory Certificate in Food Safety training course and provides effective, efficient and comprehensive food safety training for all types of food business. This course covers the minimum industry standards for processes and procedures expected of any food handler. The content reinforces the importance of food safety and provides learners with an understanding of how to identify and control food safety hazards in their own workplace. Key facts Offers the minimum standards for the food safety industry Builds on the Introductory Certificate in Food Safety Recognises good practice as a food handler Gives confidence to consumers

Who should attend?

Food handlers preparing or cooking food for consumers Anyone wishing to refresh previously learned skills and knowledge Businesses wishing offer staff development for food employees Self-employed food based small business owners

Course Outline

  • Introduction to food safety
  • Legal framework
  • Food safety hazards
  • Taking temperatures
  • Refrigeration, chilling and cold holding of foods
  • Cooking, hot holdings and re-heating of food
  • Food handlers
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment

Learning objectives

At the end of this course you should be able to:

  • A firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved
  • Understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling)
  • Confidence and expertise to safely deliver quality food to customers

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