By law, all food handlers must be appropriately trained in how to carry out their roles safely, have an understanding of the basic principles of food hygiene and know how to work safely to protect the food they serve from contamination.
This course will assist any person who handles, prepares, or serves food in the catering and hospitality industry understand the legal responsibilities and know what constitutes best practice, with interactive modules offering engaging content about controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning, providing learners with the information they need to ensure the safety of their colleagues and the public.
This course aligns with the CIEH, and RSPH syllabuses and it meets the standards recommended by Department of Environment, Food and Agriculture.
Course Price £35 plus VAT.
This online training is ideal for people working in positions including, but not limited to: Chefs/cooks • Cafe / restaurant staff • Fast food outlet workers • Production managers • Process managers • Catering workers (Hospitality, Care Homes etc) • Catering managers • Catering / Kitchen Assistant • Support / Care / Charity Worker • Barista • Child Minder / Nursery Staff
By the end of this course, you will have knowledge of: Establish why food hygiene is important • Establish Isle of Man law requirements regarding food hygiene and safety • Understand hazards associated with food hygiene in a catering/hospitality environment and what can be done to reduce risks • Effectively identify and manage risks in a catering/hospitality environment • Recognise the importance of personal hygiene to food safety • Establish effective cleaning and maintenance procedures • Explore the importance of correct rubbish disposal practices • Understand dangers presented by pests around food and how to mitigate • Review the food safety danger zone and explore main methods of food preservation • Identify the importance of avoiding cross-contamination • Explore the main allergens, the risks and how food should be labelled • Learn about the responsibilities involved in serving hot or cold held food
The online assessment is taken on completion of the training via multiple choice questions.
Financial support may be available for this training via the IOM Government Vocational Training Assistance Scheme.
NOTE: All applications for financial assistance must be made prior to attending the training session via this link