Overview

This programme is designed for those people working in food businesses but at a supervisory level. Owners and managers of businesses may also find the course provides them with sufficient knowledge to carry out their responsibilities effectively.

Successful completion of the course will enable candidates to:

• Play an active part in the monitoring of food standards
• Be involved in training activities
• Be equipped to effectively supervise food handlers on hygiene issues
• Encourage good standards of hygiene
• Assist in hazards analysis programmes
• Help in the formulation of writing hygiene policies, instructions etc.

Method of course delivery

The course is delivered as a group training session with a blend of direct trainer input and individual/group participative exercises that can be tailored to meet the specific needs of your organisation.

Course Content

• General Introduction
• Bacteriology
• Food Poisoning and food born disease
• Physical contamination of food and it’s prevention
• Food Storage and temperature control
• Food Preservation
• Design and construction of premises and equipment
• Cleaning and disinfection
• Pest Control
• Personal Hygiene
• Legislation
• Supervisory Management