?C&G Food Safety in Catering
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The aim of this course is to provide learners with knowledge of the parameters of basic food safety practices as relevant to the catering industry. It provides learners with a range of food safety skills directly relevant to the catering and hospitality industry.
The learner will be able to fully?understand food safety procedures and?how to keep self clean and hygienic?
Assessment criteria includes:
The learner can:
- define food poisoning
- define food hygiene
- outline hazard analysis critical control points?(HACCP) practices and procedures?
- identify key food safety?records
- describe the design features of protective clothing for food handlers
- identify bad habits and poor hygiene practices
- identify resources/facilities and procedures for hand washing
- list the most important times to wash hands
?
The aim of this course is to provide learners with knowledge of the parameters of basic food safety practices as relevant to the catering industry. It provides learners with a range of food safety skills directly relevant to the catering and hospitality industry.
The learner will be able to fully?understand food safety procedures and?how to keep self clean and hygienic?
Assessment criteria includes:
The learner can:
- define food poisoning
- define food hygiene
- outline hazard analysis critical control points?(HACCP) practices and procedures?
- identify key food safety?records
- describe the design features of protective clothing for food handlers
- identify bad habits and poor hygiene practices
- identify resources/facilities and procedures for hand washing
- list the most important times to wash hands
Course Details
Our C&G Food Safety in Catering short course will introduce you to the Basic Food Safety Principles in the Kitchen, and includes all relevant Food Safety practices and allows you to be certified to work as a food handler.
Learning Outcomes?
The learner will understand food safety procedures?
Assessment criteria
Define food poisoning
Define food hygiene
Outline hazard analysis critical control points?(HACCP) practices and procedures?
Identify key food safety?records?
State the?key elements?of a food safety policy
Identify?reporting procedures?
State the?key requirements?of food safety legislation.?
The learner will understand how to keep self clean and hygienic?
Assessment criteria
Describe the design features of protective clothing for food handlers
Identify bad habits and poor hygiene practices
Identify resources/facilities and procedures for hand washing
List the most important times to wash hands
Describe the advantages and disadvantages of wearing gloves
List reportable illnesses and infections
Explain the term carriers
State the importance of being ?fit for work?
Describe the features of plasters suitable for use by food handlers
State the bacteria associated with open wounds?
Course Duration
This self-paced programme could be completed in under 1 week. ?A maximum of 4 weeks is given to complete this course.
Online Studies
The studies you will complete from your own home or workplace, via our Learner Management System. ?Our Key Benefits will ensure that you stay motivated whilst studying with International?Culinary Studio. ?Once registered, your?student experience?will be accessible and your learning material available on any pc, portable or mobile smart device (Technology Programme Requirements). ?Our Chef Instructors will be available and will guide you through your programme to successful course completion.
*Please ensure you have the correct?kitchen equipment.
On completion of our C&G Food Safety & Catering programme, you could progress into any of the other short courses.? As a good add-on, we recommend one or more of the following short courses:
CITY & GUILDS – 8065-21
On completion of this course, you will be awarded
City & Guilds?Award in Food Safety in Catering (8065-21)
INVESTMENT OPTION:??Pa
| Payment Options |
| Full Payment |
| $250 Once Off |
The investment includes:
- Personal online login to our Learner Management System, all study material and videos.
- Online e-portfolio
- Certification?
Additional Costs?
You need to prepare for the following additional costs, depending on your programme:
- Cost of your internet access
- Any printing you choose to do from the study guides
What are the Minimum Enrolment Requirements?
- You must be 16 years or older
- Must have?the ability to read, write and speak English.
Where to download your Learner Management System App?
Download the Canvas Student App on the link below. Find International Culinary Studio as your school and login with your details.