Certificate in High-Performance Food Handling
-- ViewingNowThe Certificate in High-Performance Food Handling course is a comprehensive program designed to equip learners with critical skills for career advancement in the foodservice industry. This course emphasizes the importance of high-performance food handling practices, ensuring that learners understand how to maintain a safe and hygienic food service environment, reduce waste, and enhance operational efficiency.
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GBP £ 140
GBP £ 202
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⢠Food Safety Fundamentals: Understanding of food safety principles, including hazards, risks, and good hygiene practices.
⢠Temperature Control: Proper handling, storage, and cooking temperatures for various food types to prevent bacterial growth and foodborne illnesses.
⢠Cross-Contamination Prevention: Strategies to prevent cross-contamination of food, including proper cleaning, sanitizing, and separating raw and cooked food items.
⢠Personal Hygiene: Importance of personal hygiene for food handlers, including hand washing, wearing protective clothing, and maintaining a clean work environment.
⢠HACCP: An introduction to Hazard Analysis and Critical Control Points (HACCP) system, a systematic approach to identifying and preventing food safety hazards.
⢠Allergens and Special Dietary Requirements: Understanding of common food allergens, intolerances, and special dietary requirements, and strategies for managing them in a food handling setting.
⢠Supply Chain Management: Importance of sourcing ingredients from reputable suppliers, proper receiving, storage, and rotation of food items.
⢠Food Recall Procedures: Procedures for handling food recalls, including identifying affected products, notifying customers, and implementing corrective actions.
⢠Documentation and Record Keeping: Importance of proper documentation and record keeping in a food handling setting, including maintaining accurate records of temperature logs, cleaning schedules, and employee training.
Note: This is a suggested list of units, and the actual content and sequence may vary based on the specific needs and requirements of the course.
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