Description Target Audience: Employees involved in the food manufacturing industry. Learning objectivesLearners will understand: the consequences of poor food safety practice on customers and the organisation an introduction to the law, key terms and definitions, and the need for compliance the different types of hazards and contamination, (including allergens), high risk foods, the temperature danger zone the HACCP process, due diligence, risk assessment and the need to follow safety processes personal responsibility for hygiene: hand washing, illness, personal protective equipment safety measures and practices from delivery to consumption: checking deliveries, storage and stock control, safe freezing, cooling, thawing, and refrigeration, controlling time and temperature how to clean, disinfect, sanitise and sterilize the impact of allergies and some common allergens pest control and waste disposal Entry requirementsThere are no entry requirementsCourse assessment and certificationOn successful completion of the final assessment a downloadable certificate is immediately available from your Online Training Academy Dashboard
