This training course has been designed with supervisors and middle management in mind. It is intended to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. The industry guides to good hygiene practice indicate that supervisors and people running their own business where high risk foods are handled should be educated to this level.
Instruction, backed up with group and course work will be used to discuss the following subjects:
- The costs of food poisoning
- Bacterial and non-bacterial food poisoning
- Food-borne infections
- Food contamination and it’s prevention
- Personal hygiene
- Food storage and temperature control
- Food preservation
- Design and construction of food premises and equipment
- Cleaning and disinfection
- Pest control
- Control of food hazards/HACCP
The course/syllabus is covered on three days spread over four weeks (with distance learning on week 3), a two-hour multiple choice examination (on week five). The examination is available in Portuguese as well as English. It can be conducted orally for anyone who has difficulty reading English (including Dyslexia)
All successful candidates will receive the nationally recognised HABC Level 3 award in supervising food safety in catering.
The course may be delivered in-house (customer provides venue and refreshments):
Please contact us for a quote.
To find out the date of our next course please use the following link:
We now have the facility to take payment by debit card over the phone. Please contact us for more information on 01302 737572/737560 or email firstname.lastname@example.org