3 Hours
- Describe the main principles of safe food management
- Identify the main types of food safety hazards
- Describe what causes food poisoning
- Describe the common symptoms of food poisoning
- Identify vulnerable groups at risk of food poisoning
- Put in measures to prevent food poisoning (4Cs)
- Chilling
- Cooking
- Cleaning
- Cross-contamination
- Review current safety measures and report where appropriate
- Identify how the food safety and hygiene regulations impact on their responsibilities
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