This 3 day, classroom based course, is designed for Managers and Supervisors with responsibility for the development and/or implementation of staff monitoring of food safety management procedures, systems and controls based on Hazard Analysis and Critical Control Point (HACCP) principles.
The course will focus on the application and monitoring of best practice in hygiene and the food safety training of employees, and is suitable for all supervisory roles within the catering sector, including:
If you are an employer and require one or more employees to enrol onto this course please contact 0845 345 2235 or BusinessDevelopment@wiltshire.ac.uk
Successful completion will enable you to understand:
Fees include course materials, exam fees, lunch and refreshments, VAT not applicable.
If you have any questions please phone 0845 345 2235 or email BusinessDevelopment@wiltshire.ac.uk