Unit Duration
This unit will require 6 guided learning hours (GLH), completed during a single day. Alternatively it can be split across two 3 hour sessions, to best suit your requirements (e.g. during changeover of shift). If split, it is recommended that this unit is delivered on consecutive days.
Topics
- Overview of food safety and legislation - its importance and the consequences of non-compliance
- Food contamination and its prevention - physical, chemical, microbiological and allergenic
- Personal hygiene standards - personal cleanliness, hand-washing, health and illness reporting
- Cleaning, sanitation and chemical knowledge - practices in maintaining hygienic premises and equipment, chemical handling, dilutions, application times, storage and safe disposal
- Vector Control - the importance, methods and frequency of pest control
- Food Safety Management System (FSMS) procedures, and HACCP awareness - the importance of a structured approach to food safety management
- Identification of food hazards - from food delivery through to customer’s plate
- Importance of temperature and time
- Transporting, accepting, handling, labeling, storing and rotating food deliveries
- Cooking, cooling, reheating, holding, storage temperature and time control points
- Importance of regular monitoring, recording and implementing of corrective action
Certification
Upon completion of this customised program, each participant will be assessed and if successful, awarded a certificate by Springboard Caribbean, endorsed by the IoH. This program can also be offered as a UK accredited RSPH (Royal Society for Public Health) Level 2 qualification. Please contact Springboard Caribbean for further details.
Delivery
The program can be delivered on a day release basis, at Springboard’s dedicated training centre in Massade, Gros Islet, St Lucia, or at your property to a minimum group size of 25.
Discount
A 40% discount applies to this program for all St Lucian properties, if completed by the 28th February 2017, making the course XCD $117 per participant.