Changes in food safety law has placed a greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vial they are equipped with both the knowledge and skills to do their job effectively.
Designed for:
Designed for Managers and Supervisors in medium to large manufacturing or catering businesses
Please note candidates must be able to communicate and read in English. Papers in other languages are available but must be pre-ordered.
Key Topics:
- Supervisory management
- Legislation
- Temperature control
- Monitoring good hygienic practice
- Contamination and control
- Cleaning and disinfection
- CImplementing good food safety procedures
- Contributing to the safety training of others
| Course Assessment: |
There is a multiple choice assessment at course end |
| Course Dates: |
Guernsey: 22, 23, 24 February 2012
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Jersey: Dates arranged on application
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| Duration: |
3 days |
| Course Fee: |
£325.00 per delegate
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| Course Verifier: |
Chartered Institute of Environmental Health
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Book Now:
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click here
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