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 3 Award in Food Safety for Catering (RQF)
Course Objectives
Course Prerequisite
Target Audience
Course Objectives
This course provides learners for ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.
Course Prerequisite
No prerequisite is required for this course.
Target Audience
This course is designed and intended for learners who wish to progress to higher or supervisory level within a food catering business
Course Outline
- Duties and responsibilities of employers and employees
- Importance of food safety management procedures and complying with the law
- 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
- Importance of ensuring good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts, training and reporting illness
- Ensuring the work areas and equipment are kept clean and safe
- Ensuring safe waste disposal and pest management
- Implementing food safety management systems
Course Duration
- 3 days
Training Method
Classroom/Online
Assessment
- Multiple choice theory test