Overview:
For those working in all Food Businesses at a supervisory level, changes in legislation since January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibilities. It is vital they are equipped with both the knowledge and confidence to do their job effectively
Aims & Objectives:
Aims & Objectives:
At the end of the course delegates will be able to;
- State Food safety legislation and their responsibilities to comply with it
- Carry out effective basic training with other staff members
- Implement and monitor Food safety management systems
Learning outcomes:
- Demonstrate good leadership skills
- Inspire confidence in their staff
- Lead by example
- Have confidence in their abilities
Course Outline:
- Legislation
- Supervisory Management
- Temperature control
- Cleaning
- Contamination control
- Applying and monitoring hygiene practises
- Implementing Food safety procedures
- Contributing to safety training of others
- Presentation
- Group work
- DVD
- QCA Accreditation
- Job confidence
Intended For:
All staff at Supervisory level within all food businesses
Level 2 Award in Food safety in Catering is recommended