This qualification will benefit anyone working in a situation where food is prepared, cooked and served. It is relevant to all catering operations - for example, pubs, hotels, restaurants, travel, contract catering, fast food outlets, in hospitals, care and nursing homes, schools, prisons and armed forces. The course will cover various areas, which includes:
How to take product and equipment temperatures, How a reduction in storage temperature will minimise bacterial multiplication.
The importance of high temperatures in the supply of safe food, The importance of utilising appropriate storage conditions for
different types of food and The importance of cleaning in food premises.
No specific prequisites but this course is a legal requirement for all food handlers including kitchen and waiting staff.