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Who is the course suitable for?
Temporary or part time staff that do not handle open food and are under continuous supervision.
This course is not suitable for owner operators, who should be trained to at least level 2.
Aim of the course:
- To develop knowledge of the basic principles of food hygiene.
The course has not been designed to assess academic ability, but to develop a basic awareness of food safety matters.
Topics covered:
Temperature control
Food poisoning
Personal health and hygiene
Cross contamination
Food storage
Waste disposal
Foreign body contamination
Awareness of pests
Costs:
FREE to NCASS members. NCASS members also have unlimited use of this course subject to a certification fee of £10.00
Delivery method:
On-line
Duration:
Sixty to ninety minutes
Certificate:
A4 colour laminated certificate including a photograph of the member of staff
Certificate Delivery:
5 - 7 working days by first class post
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