Food safety generally describes methods of food processing and storage that help prevent the spread of epidemics and diseases. This requires many activities and systems that must be followed to avoid any potential risk factor for food poisoning. Food safety is of paramount importance for the health of both the individual and society. It is therefore necessary to provide healthy and safe food that meets the criteria, regulations, conditions, and points to be taken into consideration during all food preparation processes, from planting or manufacturing raw materials to purchasing, distribution, and subsequent preparation in a manner that includes control of the overall quality systems of food and ensures the absence of pollutants and risks of all kinds and varieties.

Health and food inspectors are typically employed by health departments, factories, and other agencies. At the British Academy For Training And Development, you may hold job titles such as food inspector, food safety manager, food plant manager, health inspector, or food and drug inspector. In general, you will be responsible for ensuring that the food reaching the public meets the proper standards from production to presentation. Depending on your specific position, you may also be concerned with environmental conditions, water quality, or diseases.

Who should attend?

• Quality and Environmental Engineers.
• Food safety inspectors
• Physicians concerned with food safety systems
• Food quality monitors
• Food factory officials.
• Managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.

How attendees will benefit?

After completion of the program, delegates will be able to:

• Understand why food hygiene and safety practices are essential for all food handlers in a catering environment.
• Have awareness of the relevant food safety legislation and how it can be complied with.
• Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
• Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings.
• Understand the importance of cleaning schedules, managing waste and pest control.
• Know what the law requires in regards to personal hygiene when working in a catering premises.
• Understand the basics of implementing a HACCP food safety management system and recognise the tools that can be used to do so.

     Course Content:

• Introduction to food safety
• Introduction to Supervising Food Safety
• Microbiology
• Contamination hazards and control
• Food poisoning
• Non-Bacterial Food Poisoning
• Personal hygiene
• Design, construction and use of food premises and equipment
• Cleaning and disinfection
• Pest control
• Temperature Control 
• Checking, Verifying and Recording Temperatures
• Waste, Cleaning and Disinfection 
• HACCP and food safety management systems
• Food Safety Management Tools

• Control measures from purchase to service
• Supervisory management
• Food Safety legislation and enforcement
• What's on a Manufactured Food Label
• The role When there is a Food-borne Outbreak