Back to Food Safety, Hygiene & HACCP
This qualification has been developed to benefit anyone working in a supervisory position where food is prepared, cooked and served. It is relevant to all catering, retail or manufacturing operations.
Successful completion of the training program and assessment will enable candidates to understand the:
• Terminology used in respect to supervising food safety procedures
• Supervisor’s role in ensuring compliance with UK and European food safety legislation
• Concept of contamination and the risks it imposes on food safety
• Role temperature plays in the control of food safety
• Importance of good workplace and equipment design to ensure food safety
• Importance of supervising high standards of cleanliness in food premises
• Importance of good pest control practice
• need for high standards of personal hygiene
• Importance of being able to contribute to staff training
• Principles of the HACCP system and how a supervisor can contribute to the implementation of a food safety management system in a catering Enterprise
• Function of tools in implementing a food safety management system.