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Syllabus: Legal duties Food policy Poor food hygiene Good food hygiene At risk groups Food hazards Bacteria Pathogenic bacteria How bacteria multiply The Danger Zone Types of contamination How to prevent bacteria multiplying Keeping out of the Danger Zone Food deliveries Food storage Food preparation Food cooking Temperature probes Food cooling Food holding Food re-heating Food serving Personal hygiene Hand washing Tackling pests Food premises Food equipment Food boards Cleaning Disinfecting Managing waste How is the course delivered? This course is delivered via distance learning. We present our distance learning courses in a booklet format. Our courses are designed to be set out in an easy to read and understand manner. They are devised into bite size sections that are easy to negotiate. With a glossary of terms at the back of the booklet. If, however, help is needed at any time during your course you will be given the telephone number and email of your trainer who you can contact with any questions, for help and guidance at any time. The course time is 5-6 hours. We encourage distance learning courses to be completed within 2 weeks. Assessment. At the end of each section there will be 4 short questions to answer. On completion of the booklet it is sent back to us, marked and if completed successfully your certificate will be sent to you in the post. Certificates meet the needs for inspection and audit. If for any reason you are not successful your course booklet will be sent back to you, with feedback, for you to correct and send back. Their is no charge for this.

Syllabus: Legal duties Food policy Poor food hygiene Good food hygiene At risk groups Food hazards Bacteria Pathogenic bacteria How bacteria multiply The Danger Zone Types of contamination How to prevent bacteria multiplying Keeping out of the Danger Zone Food deliveries Food storage Food preparation Food cooking Temperature probes Food cooling Food holding Food re-heating Food serving Personal...

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