£100.00 (inc VAT)
This qualification is designed for those who have responsibility for cooking outdoors and keeping children, young people and adults safe. There is emphasis on the 4 Cs (chilling, cooking, cleaning, contamination). Monitoring controls, corrective actions and methods of reporting are examined as part of a food safety management system. It is aimed at those of you who perform a varied food handler’s role with some guidance and supervision.
- Importance of Food Safety in the outdoors incorporating HACCP
- Microbes – Where are they “lurking”?
- Illnesses linked to food and the outdoors
- Hygiene Control
- Food Safety Control – planning a HACCP relevant to your practice