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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