Learning Outcome:
- Understand the key principles and requirements of food safety management.
- Implement and manage robust food safety systems in catering establishments.
- Effectively supervise and train staff to maintain high food safety standards.
- Conduct thorough risk assessments and implement control measures.
- Demonstrate a comprehensive understanding of legal obligations related to food safety in catering.
- Enhance communication and leadership skills for effective food safety management.
Scope:
This course serves as a significant professional development opportunity, providing participants with the expertise needed to navigate and excel in the complex landscape of food safety management in catering establishments. The qualification enhances employability and contributes to the long-term success of individuals in leadership roles within the catering industry..
Learning Model:
The trainer uses up-to-date training techniques and a variety of training methods, to give all participants the best opportunities for learning, including: Lectures, Tutorials, Class Sessions, Group Discussions, Interactive Workshops, Simulations Exercises, Case Studies, Individual Assignments, Templates and Tools
Assessment:
Multiple choice questions based exam on Highfield’s portal
Course Content:
- Introduction to Food Safety and Contamination
- Microbiology (Multiplication & Survival Hazards)
- Food Poisoning
- Food Handlers and Personal Hygiene
- Training and Education
- Food Hazards and Controls from Purchase to Service
- The Design and Construction of Food Premises and Equipment
- Cleaning and Disinfection
- Pest Management
- Food Safety Management and HACCP
- The Role of the Manager