This course is designed for catering staff and supervisors who require a comprehensive understanding of food safety principles and practices. Participants will explore microbiological, physical, chemical, and allergenic hazards, as well as food poisoning prevention, food storage and preparation, personal hygiene, cleaning, pest control, and HACCP (Hazard Analysis and Critical Control Points) food safety management systems.
By completing this course, learners will be able to manage risks effectively in a busy catering environment, maintain compliance with relevant legal and industry standards, and ensure the safety of the food served to customers. The course equips participants with practical knowledge to protect consumers and uphold high standards of food hygiene.
