The aim of this regulated qualification is to provide individuals with knowledge of the basic food safety practices that are essential in the catering industry. This includes the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures.
Designed for all members of a team, who may not have a direct personal responsibility but needs to know information so that the food or drink sold from their premises is safe to consume.
What does the course involve?
- Food safety hazards
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Food premises and equipment
Level 3 is also available aimed at supervisors and managers, Please give us a call for further information. 0121 240 8002