Advanced Food Safety Refresher - Online Classroom

Course Aim

The aim of this course is to ensure managers remain up to date on any changes in legislation and practice since achieving the five day Level 4 Award in Managing Food Safety and achieved their qualification.

It will renew and refresh their knowledge and understanding of food safety and re-examines the vital roles of management in establishing and maintaining high standards within your organisation.

Who Should Attend

This course is ideal for any employees who have previously achieved the Level 4 Award in Managing Food Safety certificate.

They will be reminded of both employer and employee duties and responsibilities towards maintaining an effective food safety culture within your business.

Entry Requirements

A pre-requisite of the course is that candidates have already attended a Level 4 Award in Managing Food Safety and achieved the qualification.

Course Content

•  An update and reminder of food safety legislation including enforcement.
•  A review of industry guides and codes of practice.
•  The consequence of non-compliance and penalties.
•  The duties and responsibilities of proprietors, managers and supervisors.
•  The importance of effectively communicating food safety to your staff.
•  Keeping appropriate food safety records and demonstrating due diligence.
•  Food contamination and how it can be controlled.
•  Physical, chemical, microbiological and allergenic contaminants.
•  Causes and control measures of food borne illnesses.
•  Managing the prevention of pests.
•  Implementing effective cleaning and disinfection programmes.
•  Effectively managing your food safety team and other non-food personnel, such as contractors and visitors.
•  The seven principles of a HACCP system.
•  Implementing, managing, monitoring and evaluating food safety management procedures.
•  Carrying out regular management inspections and internal audits.
•  How to communicate food safety procedures to all staff responsible for its implementation, maintenance, monitoring and evaluation in order to develop and maintain a good food safety culture.
•  How to provide effective food safety training for all associated personnel including assessing training needs and requirements.
•  Supplier quality and safety controls.