£545 per delegate. This may be less for special offers on specific course dates and in-company training courses
Duration: 5 days
Trainer: T373KU
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Who Should Attend?
Course Content:
This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; the focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food.
This accredited qualification maintains the HABC approach to practical and relevant assessment. The manufacturing environment requires many stringent food safety controls to be in place with traceability of product being of paramount importance. The sound theoretical knowledge gained through the qualification will allow management to ensure the safe production of food confidently in any manufacturing environment, from ingredient intake to final product despatch.
The course covers the following subjects:
- Microbiology, food poisoning and foodborne diseases
- Food contamination and its control
- The storage and temperature control of food
- Food spoilage and preservation
- Personal hygiene, training and education of food handlers
- The design and construction of food premises and equipment
- Cleaning, disinfection and pest control
- Monitoring and control of food standards and operations
- Food safety legislation
- Food processing and food safety courses.
Assessment and Certification:
This qualification is obtained by taking a 5 day classroom based course and is assessed through a 2-part examination.
- Part one is a 30-question multiple-choice examination.
- Part two is a written examination where learners choose 4 from 6 questions, totaling to a possible 70 marks.
This accredited qualification maintains the HABC approach to practical and relevant assessment. The manufacturing environment requires many stringent food safety controls to be in place with traceability of product being of paramount importance. The sound theoretical knowledge gained through the qualification will allow management to ensure the safe production of food confidently in any manufacturing environment, from ingredient intake to final product despatch.
The course covers the following subjects:
- Microbiology, food poisoning and foodborne diseases
- Food contamination and its control
- The storage and temperature control of food
- Food spoilage and preservation
- Personal hygiene, training and education of food handlers
- The design and construction of food premises and equipment
- Cleaning, disinfection and pest control
- Monitoring and control of food standards and operations
- Food safety legislation
- Food processing and food safety courses.
Assessment and Certification:
This qualification is obtained by taking a 5 day classroom based course and is assessed through a 2-part examination.
- Part one is a 30-question multiple-choice examination.
- Part two is a written examination where learners choose 4 from 6 questions, totaling to a possible 70 marks.
Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100. The duration of the examination is 2 ½ hours.
Additional Information:
Open courses are inclusive of tuition, examination fees and a course handbook. Free follow up support will also be available from your tutor.
Additional Information:
Open courses are inclusive of tuition, examination fees and a course handbook. Free follow up support will also be available from your tutor.
| Location | Region | Start Date | Days | Price ex. VAT | ||
|---|---|---|---|---|---|---|
| Sywell | East Anglia, Midlands, South Central England |
Mon 12 Sep 22 This course runs over five consecutive days, start date as indicated. |
5 | £545 + VAT | BOOK | ENQUIRE |
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