The aim of this course is to prepare learners for employment as a food handler working in a manufacturing environment, or to support a role in the workplace.
Target Audience
This course is aimed at all food handlers.
Course Objectives
Training providers have identified a growing need to make learning more relevant to specific business environments to increase effectiveness. This qualification is required to meet the National Occupational Standards reflecting sector-specific needs.
Course Overview
Legislation
Food safety hazards
Temperature control
Refrigeration, chilling and cold holding
Cooking, hot holding and reheating
Food handling
Principles of safe food storage
Cleaning
Food premises and equipment
Format of Delivery
Classroom
Accredited
Yes
Related Courses
Level 3 Award in Food Safety
By continuing to use the site, you agree to the use of cookies. more information
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
