Section Heading
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Course Objectives
This course aims to equip the delegates with the required knowledge and skills on how to conduct gas testing when working in confined spaces and performing hot work activities with anticipated flammable atmosphere. The delegates will also learn about the implications of statutory requirements related to gas testing, use of monitoring equipment, and documenting and interpreting of the results.
HABC Level 2 Award in Food Safety for Catering (RQF)
Course Objectives
Course Prerequisite
Target Audience
Course Objectives
This course prepares learners for employment in catering role, or to support a role in the workplace. The learner will know that food safety is the responsibility of everyone
involved in the storage, preparation, cooking service and handling of food.
Course Prerequisite
No prerequisite is required for this course.
Target Audience
This course is designed and intended for learners who are or intend to be, food handlers in the workplace.
Course Outline
- Duties and responsibilities of employers and employees
- Importance of food safety procedures and complying with the law
- Microbiological, chemical, physical, and allergenic hazards and their control
- Good temperature control and stock rotation
- Importance of good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts and reporting illness
- Keeping work areas and equipment clean and safe
- Safe waste disposal
- Pest control
Course Duration
- 1 day
Training Method
Classroom/Online
Assessment
- Multiple choice theory test