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Intermediate Certificate in Food Safety

Duration: 3 day including exam

 

Course introduction

This qualification is aimed at supervisors and middle management in all food businesses, and people running their own business where high-risk foods are handled. A foundation or Level 2 certificate is recommended before attendance.

Suggested further development would be to Advanced certificate in food safety

 

The course covers: -

• Legislation
• Supervisory management
• Temperature control (chilling, cooking)
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedure
• Contributing to the safety training of others
• The costs of food poisoning
• Bacterial, non-bacterial food poisoning & food borne infections
• Hazard analysis & HACCP
• Personal hygiene
• Food preservation
• Design and construction of food premises & equipment
• Cleaning & Disinfection
• Pest control

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