Managers and supervisors in small, medium or large catering businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems. - Ability to implement and supervise a food safety management system - Understand food safety procedures - Understand the concept of food hazards and the risks associated with them - Understand the terminology with respect to supervising food safety - Understand the techniques involved in controlling and monitoring food safety - Appreciate the risks linked to cross contamination - Understand the role temperature has to play in the control of food safety - Appreciate the importance of supervising high standards of cleanliness in food premises
We provide this yacht training course in .
PrerequisitesFood Safety at Sea (HABC Level 2)
Requirements