Course Objective:

·         The importance of food safety management procedures and complying with the law

·         The role of the supervisor in maintaining food safety

·         Ensuring that microbiological, chemical, physical and allergenic hazards are controlled

·         Ensuring good temperature control and stock rotation

·         The importance of ensuring good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts, training and reporting illness

·         Ensuring that work areas and equipment are kept clean and safe

·         Ensuring safe waste disposal and management