Who should attend: This course is tailored for those managers, supervisors and senior hygiene personnel who are responsible for the management of food safety in food manufacturing or catering.
Course content:
The qualification covers the following topics:
- Bacteriology
- Food-borne illnesses
- Physical contamination of food
- Food storage, temperature control and preservation
- Design and construction of food premises and equipment
- Cleaning and disinfection
- Pest control
- Personal hygiene
- Training strategies
- Legislation
- Management control techniques
Assessment method: A controlled assignment to be completed under examination conditions (2 hours) and one 2.5 hour examination.