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Food Safety - Advanced course


2014, June 30 - July 4

Food » Training


Food safety, hygiene and the prevention of contamination are key factors in the manufacture and production of food and in food service. (Those responsible for these areas are required to be trained to manage the situation.) Those responsible for the management of food operation need to be trained to a level that enables them to demomstrate their competency

Course Content

  • Relationships between food hygiene and food-borne illness and the socio-economic cost of food-borne illness and their relationship to food safety
  • Characteristics and classification of bacteria
  • Causes and control measures of food-borne illnesses
  • Physical contamination of food and its prevention
  • 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

The recommended pre-course reading is "Managing Food Safety" by D. Engel, D. MacDonald and C. Nash, which is included in the course fee.

Topics will be given for two workplace assignments, contributing 50% of the course marks, and must be completed before the examination. Written examination contributes 50% of the course marks. The examination will be several weeks after the course and delegates will have to choose which examination they would like to take from the following:

  • CIEH Level 4 Award in Managing Food Safety in Catering
  • CIEH Level 4 Award in Food Safety Management for Manufacturing

Venue

Chipping Campden
Station Road
Chipping Campden
GL55 6LD
United Kingdom

Organizer

Campden BRI
Phone: +[44] 1386 842104
Email: training@campden.co.uk
Visit organizer website



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