Aim:
Aimed at supervisors and food business proprietors, provides an understanding of the relationship between food hygiene, food poisoning and food spoilage in addition to the socio-economic costs of poor food hygiene.

Objectives:
At the conclusion of the programme the student will have a general understanding of

1.      Understand food hygiene and safety

2.      Be able to control hazards and practice good food hygiene

3.      Recognise common food hygiene problems and identify solutions

4.      Prepare and store food in a safe, hygienic manner

5.      Know and comply with the law that applies to food handlers

Assessment and Certification:
On successful completion of the course, a National Accredited Certificate in Intermediate Food Hygiene will be issued by the Royal Environmental Health Institute of Scotland.

Duration

3 Days

Cost

£285