Level 3

The aim of this course is to equip line supervisors with adequate knowledge to ensure that their company operates hygienically and efficiently.

Course content:

• The costs of food poisoning
• Bacteriology
• Bacterial, non-bacterial food poisoning & foodborne infections
• Hazard analysis & HACCP
• Food contamination & its prevention
• Personal hygiene
• Food storage & temperature control
• Food preservation
• Design and construction of food premises & equipment
• Cleaning & disinfection
• Pest control
• Legislation

Examination: multiple choice paper.

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