About this Course

One of the most efficient and cost effective methods of reducing the risk of food poisoning is to ensure that all staff receive comprehensive training in the aspects of hygiene relating to their work. Well trained and informed staff is essential in every food and beverage establishment and all personnel must be motivated to work towards the objectives of the organization including the supply of safe food.

The Intermediate Food Hygiene & Handling training course is designed for those working in all food businesses at supervisory level and who need a better understanding of food hygiene. On-the-job supervisors and trainers, quality assurance personnel, customer complaints investigators, and even buyers and sales staff will benefit from this training. In addition, owners and managers in small to medium sized organizations may find that this training provides them with useful knowledge to do their job more effectively. Participants, who have attended the Basic Food Hygiene training, can attend this training and be equipped with a higher level of learning.

Subjects include:

Bacteriology, food poisoning and food borne disease

Physical, chemical and microbial contamination of food and its prevention

Food storage and temperature control

Design and construction of food premises and equipment

Personal hygiene

Supervisory techniques

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