Overview

This course focuses on the Hazard Analysis Critical Control Point (HACCP) food safety management system, which helps you to comply with legal responsibilities and ensure that food is safe for consumption.

The course includes a Handbook, with additional information and checklists for best practice in the workplace.

Objectives

In this course you will learn:

• The key principles of food safety
• Avoiding contamination at purchase, delivery and storage
• Preparing, handling and serving food safely
• Safe cooking and cooling processes
• The role of supervisors in food safety
• Hygienic waste disposal and avoidance of pests

About the Course

When food safety standards are allowed to slip, it can have very serious consequences for the health of customers and staff, as well as your business’ reputation. Everybody who works with food in any capacity needs a strong understanding of food safety and its importance.

Ensuring all staff have a high level of training in this area makes contamination less likely. It is an investment that benefits staff, businesses, and of course the customers who will be safer when eating food they have purchased.