Introduction to Food Safety.
Hazards associated with Food.
Contamination (causes for food poison).
Allergies and Intolerances.
Premises, Equipment and Pest Control.
Cleaning and Disinfecting.
Legislation and reporting.
Assessment (assessments will be carried out and recorded throughout the course).
• Handle food safely as a result of their understanding about cooking and preserving food at the right temperature.
• Avoid contamination and keep the environment in a safe and hygienic manner.
• Have a very good understanding about the legal requirements that they have to follow in an environment where food is served.
• Effectively deal with allergies and dietary requirements the service users may have.