PSNA Food Safety for Supervisors

This is a two-day intermediate level Food Safety course designed for anyone with a responsibility for supervising Food Safety. This would include kitchen managers, team leaders and managers. Delegates will need to have an understanding of basic Food Safety prior to attending this course.
Course Aims and Objectives	Course Programme
By the end of the course delegates will be able to: By the end of this course you will be able to: State the benefits of good Food Safety and the role of the supervisor in achieving this Be familiar with the most important legislation relating to food and Food Safety and how this is enforced Identify the main Food Safety hazards and how these can be controlled Have a good working knowledge of bacteriology Recognise the basic standards necessary to ensure Food Safety and how to achieve these Understand the importance of a Food Safety management system and how this is implemented at each stage of the food handling process	Introduction to Food Safety Food Safety legislation The role of the supervisor Food Safety hazards: Physical, chemical, allergenic hazards and controls Biological hazards - bacteria and food poisoning Prerequisites for Food Safety: Design and construction of premises Pest control Personal hygiene Cleaning and disinfection Storage and stock control Food Safety management systems - HACCP
Assessment
Multiple-choice exam at end of course.