Topics Covered:
- Introduction to food safety
- Microbiological hazards
- Contamination hazards and controls
- Food poisoning
- Personal hygiene and training
- Premises and equipment
- Cleaning and disinfection
- Pest management
- Food safety management systems (HACCP)
- Controls and monitoring from purchase to service
- Food safety legislation and enforcement
- Optional revision questions
Who is it aimed at? Employees working in a catering and hospitality role supervisory role, including managers, supervisors and chefs.
Assessment: Multiple choice questions
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