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Food Safety

Ancillary, Managerial, Non-Clinical

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This course is an introduction to food safety for new employees, and provides sufficient training for food handlers. For those involved in food preparation as a part of their role, they should then progress to Level 2 training. This course aims to provide learners with the knowledge on key aspects of food safety and food hygiene to ensure good practice and the production of safe food.

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Training Objectives

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    State the importance of food safety and legal obligations

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    Identify the risk of food contamination and how to keep food safe

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    List the importance of maintaining high standards of personal hygiene and cleaning in a catering environment


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