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Level 3 course
October 20, 2014 - October 22, 2014
How long is the course?
This is a three day course.
Who needs it?
Managers, Supervisors or those who are responsible for implementing a food safety management system or Safer Food Better Business pack, Head chefs and food safety trainers.
What am I going to learning?
· Food safety hazards
· Bacteriology
· Physical, chemical, and microbial contamination of food and its prevention
· Food storage, temperature control and food preservation
· Design and construction of food premises and equipment
· Cleaning and disinfection, pest control and personal hygiene
· How to implement a Food safety Management System
· HACCP
Is there a test involved?
In order to attain the award, all candidates must take a 60 question multiple choice test. (pass mark: 40/60)
Things you should know
The course, workbooks and exam paper are available in English. Please make sure you let us know which language you require when making a booking. Lunch is not included though we will have a break for 45 minutes so everyone can get out for a bit of fresh air and a bite to eat.
If you get 50/60 or higher you are awarded a merit.