Overview

This module will focus on the importance of food safety and your role as a food supervisor, you will understand what factors effect bacterial growth and what the fourteen types of food allergens are, as well as good food storage practice, workplace design, workplace requirements and much more.

Objectives

At the end of the course, trainees will be able to:

• Recognise the difference between foodborne disease and illness
• Understand what Hazard Analysis and Critical Control Points (HACCP) is
• Identify good workplace design and effective waste disposal
• Take appropriate action to prevent pest infestation
• Ensure that the personal hygiene of your employees is at a high standard
• Recognise the importance of effective food safety management procedures