This three-day course is designed to address the role and responsibility of the supervisor in relation to safe food handling practices, in a catering, retail or manufacturing business.

The course covers:

• Introduction to Food Safety
• Micro-organisms (Multiplication & Survival Hazards)
• Contamination Hazards and Controls
• Food Poisoning and its Control
• Food Handlers and Personal Hygiene
• Food Safety Management Systems and HACCP
• The Design and Construction of Food Premises and Equipment
• Food Pests and Control
• Cleaning and Disinfection
• Supervisory Management
• Food Safety Enforcement.

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