Target groups: Care staff, cooks and managers
Length of course: 1 day
Course outline:
The aim of this course is to:
- make staff aware of the causes of food poisoning
- explain the requirements of the Food Safety Act and relevant legislation relating to food hygiene
- list the steps caterers need to take to prevent food poisoning
- outline the caterers’ responsibility for maintaining a good standard of hygiene in kitchens
- explain the risks associated with preparing cooking and serving food
- raise awareness of the need for a high standard of personal hygiene.
Method of assessment/evaluation
This course includes a short written test. The Certificate is awarded on successful completion of this test.
You can book the course by completing the booking form and returning it to the address on the form.
