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