Food Safety Management for Manufacturing
Food Safety Management for Manufacturing
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Description
This Food Safety Management for Manufacturing course is for those in a senior position of catering and responsible for a team (or teams) of people that handle, prepare and cook food. Each intensive training module covers all the steps needed to ensure that food is protected from all possible contamination and that the customer can enjoy your product without concerns about hygiene or preparation.
As a supervisor or manager of a catering company or establishment, you are directly responsible for the well-being of every customer that takes a bite of your food. In order to secure an excellent reputation and a 5-star national hygiene food rating, you will need to understand and abide by all the strict food and safety regulations that exist in the UK. Not only will it give you the confidence and credibility to grow the business, but it will also show that you are dedicated to customer safety.
Sneak Peek
Who Should Take the Course
Anyone with a knack for learning new skills can take this Food Safety Management for Manufacturing
Certification
Once you’ve successfully completed your course, you will immediately be sent a digital certificate.
Accreditation
All of our courses, including this Food Safety Management for Manufacturing, are fully accredited.
Course Curriculum
This section provides an in-depth breakdown of the course structure, topics covered, and what students can expect from each module.
- Module 01: Food Safety – An Introduction
- Module 02: Supervision of Food Safety
- Module 03: Food Safety Legislation
- Module 04: Food Safety Management System
- Module 05: Food Safety Management Tools
- Module 06: Microbiology
- Module 07: Contamination Hazards
- Module 08: Controlling Contamination
- Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
- Module 10: Food Poisoning (Non-Bacterial)
- Module 11: Personal Hygiene
- Module 12: Food and Temperature Control
- Module 13: Checking, Verifying and Recording Temperature
- Module 14: Food Spoilage and Preservation
- Module 15: Food Premises and Equipment: The Design and Construction
- Module 16: Waste Disposal, Cleaning and Disinfection
- Module 17: Pest Management
- Module 18: Food Safety Training for the Staff
- Module 19: Reopening and Adapting Your Food Business During COVID-19
Course Rating
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