|
|
|
|
|
|
|
|
|
 |
Short Training Courses
Food Safety
The courses identified below are just a selection of the total range of available short courses. All instructors and assessors are professional experts in their fields and courses may be delivered in venues of the employer's choice or where required. |
Food Safety 
The correct handling of food at all stages in its manufacture,
storage, distribution and sale is essential to ensure the food remains safe
and wholesome. The expected outcome of this course is that the student understands
the relationship between food hygiene and food poisoning and their relationship
to food safety. Food poisoning may be caused by ingestion of poisonous plants
and fish, food contaminated by bacteria or their toxins, chemicals including
metals and viruses. Also an understanding of the potential for physical contamination
and measures to implement for its prevention
Advanced Food Hygiene
This course will enable candidates to advise on the
management of food hygiene in a food business; contribute to the management
of food hygiene in a wide variety of food businesses; identify further technical
knowledge necessary in complex processes, determine further training requirements;
identify areas of legal compliance and determine good practice through HACCP
and encouraging good standards of food safety.
HACCP (Hazard Analysis Critical
Control Points)
Understanding the principles
of hazard analysis as a part of food safety management and needs to be applied
to all levels from farm to consumer. Fully and properly applied, HACCP involves
detailed investigation about each step of the process. This training programme
covers the general principles of HACCP but puts them into a more flexible
framework which each business can take and modify to suit its own set of
circumstances
Improving Egg Quality & Handling
This course enables the trainees to
understand what constitutes good egg quality and the actions to be taken
to achieve this through good husbandry methods. They will understand what
defects occur, the causes and how to minimise damage. Manage hygiene and
storage effectively. The history of the egg together with egg construction.
Identifying what can go wrong and how to implement management procedures
to avoid wastage.
Site design by Kestrel Publishing
See the forums for latest news about training and discussion
on topics relevant to the poultry industry.
