Key Information
Course Dates:
Exam:
Fees:
£650
Contact Information:
Tel: 01406 493000
Email: ncfm@lincoln.ac.uk
Course Overview
This course aims to provide candidates with a broader understanding of food safety as part of their work. Upon successful completion of this course, you are expected to be able to play an active part in monitoring food safety standards and training activities. Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. This course is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Course Dates
- 20, 21, and 22 February 2024*
- 19, 20, and 21 June 2024
*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance. Please contact NCFM for more details before making a payment if you would like to consider other funding options.
Exam
The exam is 90 minutes long and consists of 45 multiple choice questions. Recommended understanding and knowledge of basic food hygiene – ideally Level 2 Award in Food Safety taken within the last three years.
Fees
£650
Content
Introduction, Legislation, Applying and Monitoring Good Hygiene Practice, Temperature Control, Workplace and Equipment Design, Waste Disposal, Cleaning and Disinfection, Pest Control, Personal Hygiene of Staff, Contribution to Staff Training, Implementation of Food Procedures, Food Safety Auditing.
Delivery
This three day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
Assessment
90 minute multiple choice examination. Recommended understanding and knowledge of basic food hygiene – ideally Level 2 Award in Food Safety taken within the last three years.
Funding
*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance. Please contact NCFM for more details before making a payment if you would like to consider other funding options.