|
Who is the course suitable for?
Staff who prepare or handle foods.
NB: All staff are required to have NCASS level 2 or equivalent within three months of starting work.
Aim of the course:
To further develop knowledge of the basic principles of food hygiene.
Topics covered:
Food poisoning
Cleaning
Refuse
Pest Control
Health & safety
Safe food handlers
Safe food handling
Legislation
HACCP – Food safety risk assessment
COSHH - Risk assessment
Siting catering trailers
Siting and erecting marquees
Numbers of units at an event
Licensing
Costs
NCASS members have unlimited free use of this course subject to a certification fee of £10.00.
Non NCASS members £50.00
Delivery method
On-line
Duration
Up to 4.5 hours
Certificate
A4 colour laminated certificate including a photograph of the member of staff
Certificate delivery
5 -7 working days by first class post
|