A one-day course designed to cover the minimum requirement for anyone involved in, or connected with, the handling of food and beverages.

The course covers:

• The causes and prevention of food poisoning
• Food storage and handling
• Basic Microbiology
• Personal Hygiene
• Cleaning and Disinfection
• Pest control
• Design and Construction of Premises and Equipment
• HACCP
• Food safety legislation

Certification is achieved by the successful completion of a multi-choice question paper.