The syllabus consists of ten areas which are briefly outlined below;

• Introduction to food safety – Candidates should be able to understand the terminology used in food safety
• The law – Candidates should understand the laws that apply to food businesses and food handlers and should be able to describe, in general terms, the requirements of the current regulations.
• Food safety hazards – Candidates should understand the concept of food hazards and how the risk of food poisoning can be contained.
• Taking temperatures – Candidates should understand how to take product and equipment temperatures.
• Refrigeration, chilling and cold holding of foods – Candidates should understand how a reduction in storage temperature will minimise bacterial multiplication.
• Cooking, hot holding and reheating of foods – Candidates should understand the importance of high temperatures in the supply of safe food.
• Food handlers – Candidates should understand that food handlers can impose a risk to food safety.
• Principles of safe food storage – Candidates should understand the importance of utilising appropriate storage conditions for different types of food.
• Cleaning – Candidates should understand the importance of cleaning food premises.
• Food premises and equipment – Candidates should recognise the need for high standards for structure and equipment to promote good hygiene in food premises.

1 day.
It is recommended that this course should be refreshed every 3 years.

The next courses are running in Tonbridge on:

• TBC
  To reserve your place please click the Book Now button below. Alternatively, depending on numbers, we can arrange for one of our trainers to come to you.