This one day programme is mandatory in many regions and recognized as the minimum level of Food Safety training for all F&B line staff (stores, kitchen, Bar and Dining Room).
Overview
This unit has been developed to give learners a foundation level of knowledge, based on internationally accepted standards, for sanitation, personal and professional hygiene and safe handling of potentially hazardous food items within hospitality F&B and food manufacturing. The unit also provides awareness of the practical aspects of HACCP appropriate to the day to day duties of restaurant, bar and kitchen staff and food production staff. A practical and visual approach is taken during delivery to meet the varied range of participants learning styles and regional legislation such as the Public Health and Food Safety Act.
Unit duration
This unit will require 6 GLH (Guided learning hours) completed during a single day or can be split across 2 x 3 hour sessions to best suit the client’s requirements (e.g. during changeover of shift.) If split, it is proposed that this unit is delivered on consecutive days.
Topics
1) Overview of Food Safety - Its importance and consequences of non-compliance
2) Food contamination and its prevention - Physical, Chemical, Microbiological and Allergenic
3) Personal hygiene standards - Personal cleanliness, hand-washing, health and illness reporting
4) Cleaning, sanitation and chemical knowledge - Practices in maintaining hygienic premises & equipment, chemical handling, dilutions, application times, storage and safe disposal
5) Vector Control - Importance of, methods and frequency of pest control
6) HACCP awareness - 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 - Accepting, handling and securing food deliveries - Cooking, cooling, reheating, holding and storage temperature & time control points - Importance of regular monitoring, recording and implementing of corrective action
Certification
This programme is offered as a UK accredited RSPH (Royal Society for Public Health) Level 2 qualification or a Springboard Level 2 Certificated qualification subject to the specific needs and requirements of the client. On completion of either programme each participant will be assessed and if successful awarded a RSPH or a Springboard Training & Development Centre certificate respectively.
Programme Costs
RSPH Level 2 Award in Food Safety in Catering - $104 USD ($281 XCD) per employee Springboard Level 2 Award in Food Safety, Sanitation Standards and HACCP - $72 USD ($195 XCD)
Delivery
The unit can be delivered on a day release basis at our dedicated training centre in Massade, Gros Islet or at the client’s property to minimum group size of 15.
Testimonials
The Bodyholiday, LeSPORT
“I would, without reservation recommend this program and others run by John and his Springboard team. These are training courses run for (in our case) the Service industry by professional, competent and really adaptable and adaptive consultants who take great personal pride in providing what is right for the client at a cost-effective price.”
Mel Jameson Director of Group Training Sunswept Resorts (The Bodyholiday, LeSPORT)
Ti Kaye Resort & Spa
“Springboard's Food Safety Programme was well received and we took the opportunity to train all of our kitchen, restaurant and bar staff. The programme effectively catered for the varying learning styles of our staff members and we would certainly recommend this programme to other establishments.
We will definitely continue to use Springboard beacause of their high training standards and commitment to both employee and organisational development.”
Sarah Watts General Manager Ti Kaye Resort & Spa
