This course has been designed for catering manufacturing and retail sectors, enabling you to meet food safety legislation in the workplace and gain a recognised national certificate from the Chartered Institute of Environmental Health (CIEH).
You will gain up-to-date information on current legislation while covering the underlying principles of food hygiene and applying this knowledge to your work. Course topics include: Introduction to Food Safety and the Law; Food Safety Hazards; Taking Temperatures; Refrigerating; Cooking, Hot Holding and Re-heating Foods; Food Handling; Principles of Safe Food (Storage); Cleaning; Food Premises and Equipment. You will also be issued with the Food Safety First Principles book upon payment of course fees.
You must answer 20 out of 30 questions correctly on the multiple choice paper. Any relevant health and safety instructions will be given on the day of the course. Assessment procedures for candidates who may need extra support will be discussed during initial interview. You should inform the college of any physical or educational difficulties you may have so support can be arranged in advance. Certificates are normally issued within four to six weeks of you passing the exam, and will be posted to you or your employer by recorded delivery.
Success Rates on courses for 16-18 year-olds nearly 7% better than national average*
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