Level 1 Food Safety & Hygiene for Catering
This course will teach you about food safety and hygiene in the workplace as well as improving your knowledge on food contamination, hygiene and allergens.
Learning Objectives
- Recognise the sources and risks to food safety from contamination and cross-contamination to include microbial, chemical, physical and allergenic hazards
- Understand safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
- Recognise the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
- Identify stock control procedures including deliveries, storage, date marking and stock rotation
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