Course Content

Training requirements are subdivided into three levels:

Level 1Induction skills – outlines the basic Food Safety skills that all staff should demonstrate within the first month of employment. The course duration consists of a 5 hour tuition followed by an assessment of 1 hour’s duration.

Level 2 - Additional Skills – outlines additional Food Safety skills that staff should be able to demonstrate within three to twelve months of commencing employment. The course duration consists of 8 hour tuition followed by an assessment of 1 hour’s duration.

Level 3Food Safety Skills for Management – outlines food safety skills that managers and supervisors in food operations should demonstrate. The course consists of an 18 hour tuition followed by an assessment of 2 hour’s duration. The above tuition times can be broken down to suit the trainee's needs.

 

Course Layout:

Sessions 1 – 4

1. Introduction to food safety
2. The law
3. Food safety hazards
4. Taking temperatures

Sessions 5 –10

5. Refrigeration, chilling and cold holding of foods
6. Cooking, hot holding and re-heating of foods
7. Food handlers
8. Principles of safe storage
9. Cleaning
10. Food premises and equipment

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