Course Overview:
Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled

Course Outline:
In particular the course covers:

: Food safety hazards
: Temperature control
: Refrigeration, chilling and cold holding
: Cooking, hot holding and reheating
: Food handling
: Principles of safe food storage
: Cleaning
: Food premises and equipment

Course Duration:
1 Day

Course Assessment:
There is no final assessment. The tutor ensures a thorough understanding has been achieved by questions, answers, discussion and practical scenarios

Course Certification:
Delegates receive a certificate of attendance

This page was last updated on: June 16th, 2008 at 6:49