The Level 2 Award in Food Safety is a qualifi cation intended for food handlers working in a (Manufacturing/ Retail/ Catering ) environment and those who are preparing to work in the industry.
DurationLearners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service, processing, packing and handling of food. The subjects covered are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
Who should attend?
This intermediate training course is designed for those working in all food businesses and managerial level, including hygiene supervisors, Quality Controllers chefs in catering companies, Hotels, Restaurants food retails and food processing managers, and anyone who needs a broad understanding of food hygiene as part of his work.
Course Outcomes:
Play an active part in monitoring food hygiene standards
Be involved in training activities, especially on the job trainings
Be able to carry out hygiene audits
Be equipped to effectively supervise food handlers on hygiene issues
Be able to assist in HACCP system implementation
Help in the formulation and writing of hygiene policies, standards & procedures
This Program Includes:
Introduction to food / Water Hygiene
Bacteriology
How Bacteria grow
Food Poisoning
Causes of Food Poisoning
Food borne diseases
Methods of protecting food / water from contamination
Food Storage
Temperature Control
Food spoilage & food preservation
Personal hygiene (best practices)
Cleaning & disinfecting
Design and Construction of Food / Water premises and equipment
Pest Control
Summary, discussion and exam
Intertek Cristal's experts have the experience to assure your key staff, management, and suppliers will be up to date on key compliance issues, technical expertise, and more.
Trained and competent personnel are the foundation of any organisation. From becoming brand ambassadors, to consistently delivering an exceptional guest experience, to effectively and capably responding to health and safety incidents, the importance of a robust learning and development program cannot be stressed enough.
Our faculty consists of instructors who are widely regarded as authorities in their respective areas of expertise. Specialties include epidemiology, hygiene control, food science and safety, microbiology, security, sustainability, and risk management.
Our educators are passionate about sharing their knowledge and expertise through instructor-led training, workshops and the application of technology to educate learners across the globe.
HABC Level 1 Award in Food Safety in Catering focuses on the importance of food safety for the hospitality sector and catering business. It will brief you about the role of food handlers in food safety and also showcase how they can contribu
It is designed to provide competency to manage food safety in Dubai with specific emphasis on the roles and responsibilities of the PIC. Designed to be a food safety guide for people with supervisory and managerial role
This course will cover the importance of Implementation and maintenance of HACCP throughout Food operation.
This training is an introduction to TACCP & VACCP. You will learn about the basics of TACCP & VACCP, understand the TACCP approach to assessing threats & vulnerabilities and learn about the considerations for deploying a food defence system.
'Level 4 Award in Managing Food Safety' training is offered by Boecker Public Health. It gives you an in-depth knowledge of the basic food safety standards and principles and encloses advanced food hygiene methodologies to get you accustomed
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