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Food Safety Instructor Course (Level 3 & AET L3)

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COURSE INFORMATION:

3.0 days

Min.6 / Max.12

  1. Food Hygiene Legislation 
    • Relevant Legislation

    Bacteriology and Food Poisoning 

    • What are bacteria and how do they grow and affect us
    • How we control their growth
    • Food poisoning and its effect
    • Types of infections
    • Chemicals and foreign objects
    • Natural plant foods and allergies.

    Food Contamination 

    • Cross contamination
    • Ways of preventing cross contamination
    • Chopping board colours
    • Pest control
    • Hot food display units
    • Working at a bar
    • Serving in a restaurant.

    Personal Hygiene 

    • Hand washing and hand gels
    • Protective clothing
    • Reporting Illness
    • How you need to act at work

    Food storage and Preservation 

    • Date marks, damaged food and record keeping
    • Food Preservation Methods
    • Heating, Refrigeration and freezing
    • Egg precautions

    Dietary Requirements

Advencare Regulated Qualification

3 Years

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  • Tuesday9am - 6pm
  • Wednesday9am - 6pm
  • Thursday9am - 6pm
  • Friday9am - 6pm
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  • Monday9am - 6pm
  • Tuesday9am - 6pm
  • Wednesday9am - 6pm
  • Thursday9am - 6pm
  • Friday9am - 6pm
  • SaturdayClosed
  • SundayClosed
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