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RSPH LEVEL 4 AWARDS IN FOOD SAFETY LEVEL 4 AWARD IN MANAGING FOOD SAFETY IN CATERING LEVEL 4 AWARD IN FOOD SAFETY MANAGEMENT FOR MANUFACTURING OUTLINE PROGRAMME THE QUALIFICATION COVER THE FOLLOWING TOPICS: BACTERIOLOGY FOOD-BORNE ILLNESS PHYSICAL CONTAMINATION OF FOOD FOOD STORAG, TEMPERATURE CONTROL AND PRESERVATION DESIGN AND CONSTRUCTION OF FOOD PREMISES AND EQUIPMENT CLEANING AND DISINFECTION PEST CONTROL PERSONAL HYGIENE LEGISLATION MANAGEMENT CONTROL TECHNIQUES QUALIFICATION INFORMATION DESIGNED FOR : MANAGERS AND SUPERVISORS AND SENIOR HYGIENE PERSONNEL COURSE DURATION: FIVE DAY PROGRAMME ASSESSMENT METHOD: ONE EXAMINATION CONSISTING OF TWO PAPERS

RSPH LEVEL 4 AWARDS IN FOOD SAFETY LEVEL 4 AWARD IN MANAGING FOOD SAFETY IN CATERING LEVEL 4 AWARD IN FOOD SAFETY MANAGEMENT FOR MANUFACTURING OUTLINE PROGRAMME THE QUALIFICATION COVER THE FOLLOWING TOPICS: BACTERIOLOGY FOOD-BORNE ILLNESS PHYSICAL CONTAMINATION OF FOOD FOOD STORAG, TEMPERATURE CONTROL AND PRESERVATION DESIGN AND CONSTRUCTION OF FOOD PREMISES AND EQUIPMENT CLEANING AND...

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