A business owner or a supervisor must comply with the provisions of the Food Safety Act of 1990, Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, and the Food Hygiene Regulations 2005. Any employee that is a production manager, hygiene auditor, supervisors, shift managers, owners or managers of food businesses like cafes, restaurants, outdoor eating outlets, etc can opt to take this Course. This course helps supervisors to understand food industry practices thus gaining the ability to guide and advise on the management of food hygiene. The course provides up-to-date food hygiene content within a variety of videos and interactive text formats to ensure learners get updated on the latest food hygiene rules.

A full tutoring option from a certified food safety specialist along with IT support available during the course via e-mail. This course includes Role in Food Safety Management, Cross Contamination and Controls, Pest Control, Personal Hygiene, The Manager’s Role in Food Complaints, Management of Personal Hygiene, Investigation of Food Poisoning, The Management of Cleaning and Disinfection, The Manager’s Role in Training etc.

The course is suitable for supervisors, food producers, small business owners working in the food industry and any other food handler who has finished Level 3 Food Safety and would like to be certified at a higher level as required by the management. Anyone else wanting to educate themselves in healthy food handling practices can also take the course. However, candidates are recommended to complete Food Safety Level 3 before enrolling for this course.
As per the requirements of the management, there are no entry requirements to take this course. However, it is highly recommended that employees take the level 3 Food safety course or demonstrate adequate industrial practices.

Aims

• To define the correct food hygiene and food safety hazards standards 
• To comprehend the significance of preparing food that is free from any harmful carcinogens 
• To maintain the cleanliness of the premises and equipment
• To understand a food producer’s role in food management
• To comply with Food Safety Regulations.
• To improve food safety standards