Course Information

Open course: £655 + £80 exam fee per person + VAT

Client fee: 9 training points per candidate

Group course: £3,750 + £80 exam fee per candidate (up to 10 candidates)

Who should attend?

This course for those who have responsibility for food safety and who already have some supervisory and management responsibilities for an operational team. With a particular focus on the importance of developing, implementing and monitoring food safety procedures.

Course content

  • Introduction to food safety management
  • Microbiological, physical, chemical and allergenic contamination and controls 
  • Foodborne illness
  • Personal Hygiene and training 
  • Equipment design and use
  • Food spoilage and preservation 
  • Cleaning and disinfection
  • Pest management
  • HACCP
  • Legislation 
  • Role of the Manager

Course structure

The training course includes lectures enhanced by visual materials.

Delegates are encouraged to actively participate in discussions and group activities. Some activities will require independent or group research and the presentation of material.

Duration

Minimum of 18 hours of instruction over 3 days

Assessment

Course delegates are required to sit a 2-part 2.5-hour examination.

Part-1 is a 30-minute multiple choice examination

Part-2 is a written examination where learners choose 4 from 6 questions to answer.

Certification

Successful candidates receive a certificate from the Highfield Awarding Body for Compliance. This can be used to provide evidence for compliance and audit.

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