About this role
Basic food safety training During this practical and interactive introductory training course, you'll learn the key principles of food safety and HACCP. You'll learn to identify and prevent risks and to work safely in accordance with current guidelines. No complicated theory-just practical examples and exercises that directly apply to the workplace. Who is it for? This training is for anyone who works with food in the hospitality industry-from kitchen and service staff to employees responsible for day-to-day food safety. What will you learn? After this training, you'll know: - Why food safety and HACCP are important. - How contamination occurs and how to prevent it. - The role personal hygiene plays. - How to safely handle temperatures, shelf life, receipt, and storage. - How to safely prepare, chill, and serve food. - How to clean and handle waste, pests, and allergens. - Which important forms and records you must maintain and how to fill them out. - What business owners must record and be able to demonstrate as a minimum. - What the NVWA focuses on during inspections. What will be covered? We'll cover the most important topics from the Hygiene Code and HACCP: - Food safety and HACCP. - Personal hygiene. - Critical temperatures, measuring, and recording. - Receiving, storage, and inventory management. - Preparation, presentation, and serving. - Freezing and thawing. - Cleaning and dishwashing. - Allergens, waste, and pests. - Records and forms. - Preparing for an NVWA inspection. Through practical examples and interactive exercises, you'll learn how to apply food safety in your daily work and demonstrate compliance . Why take this training? Food safety is a shared responsibility. After this training, you'll know what to look out for, be able to complete the most important records and forms, and understand what's expected of a food service business during an inspection. Ensuring your knowledge Working safely...