Overview

This course will help broaden the knowledge of supervisors, shift managers and team leaders in food safety and food hygiene. It will give them the knowledge and skills to be able to take responsibility for food safety monitoring procedures, identify hazards, take action with respect to hazards and contribute to practical improvements in food safety practice.

The course takes a broad-based view of topics including food safety, general microbiology, contamination, food poisoning and foodborne disease and personal hygiene. Other areas covered include food spoilage, design of premises, cleaning, pest control, legislation, and HACCP. Learning is reinforced through practical exercises.

Candidates will gain a RSPH certificate on passing the end-of-course multiple-choice examination.

Who Should Attend?

• Shift Supervisors 
• Line Managers 
• Shift Managers 
• Team Leaders

From this course you will:

• Know how food business operators can ensure compliance with food safety legislation
• Understand how to apply and monitor good hygiene practice 
• Understand how to implement food safety management procedures 
• Realise the role and importance of supervision in food safety management procedures 
• Be able to identify food safety hazards and control procedures

Hotels

A limited number of rooms are available at Federation House Hotel, a two-minute walk from Leatherhead Food Research, for the course held from 18-20 October 2011. Please contact Catherine Haynes on T: +44 (0)1372 822314, E: training@leatherheadfood.com to reserve a room. Rooms are priced at £84 per night (single occupancy), bed and breakfast – delegates are responsible for settling their bill in full upon departure from the hotel. For further information about Federation House Hotel, please click here.

Follow this link for further information on a variety of local hotels to suit all budgets.

Programme

Day 1

08.45	Registration and Refreshments
09.00	Welcome and Introduction
09.15	An Introduction to Food Safety
09.45	Microbiology
10.45	Refreshments
11.00	Microbiology (continued)
12.20	Lunch
13.00	Food Contamination and its Prevention
14.30	Refreshments
14.45	Food Poisoning and Food Borne Diseases
16.30	Personal Hygiene and Training
17.00	Close

Day 2

08.15	Registration and Refreshments
08.30	The Storage and Temperature Control of Food
10.30	Refreshments
10.45	Food Spoilage and Preservation
12.30	Lunch
13.15	Design and Construction of Food Premises and Equipment
15.00	Refreshments
15.15	Cleaning and Disinfection
16.45	Pest Control
17.30	Close

Day 3

08.45	Registration and Refreshments
09.00	Pest Control (continued)
09.45	Supervisory Management and HACCP
10.45	Refreshments
11.00	Supervisory Management and HACCP (continued)
11.30	Food Safety Legislation
13.15	Lunch
14.00	Review of the Course and Mock Exam
15.30	Refreshments
15.45	Exam
17.15	Close