Dunfermline Athletic


This course intended for all those involved in the food industry.

To ensure that candidates operate in a safe and hygienic manner. The course has been set up to assist food handlers to comply with the legal requirements for Butcher Licensing, and is easy access to undertaking good safety training.
Course Content

Topics Include:
* Food Poisoning
* Bacteria
* Hygiene Control
* Personal Hygiene
* Pest Control
* Temperature Control
* Cleaning and Disinfection
* Legal Requirements

How long will the course take?
All learning is undertaken within the candidate`s own workplace. This dispels with the need to be away from work to attend a group

The learning literature is user friendly and easily followed. The Project Book, issued to each candidate, is an integral part of the programme.

It will be very useful to have in the workplace for revision, and as each page should be signed and dated by the appropriate manager, it may form part of a "due diligence" defence, to demonstrate that the employee has received appropriate training in food hygiene.

The candidate is assessed by a 25-minute examination consisting of 20 multiple-choice questions, with a pass-mark of14/20. The candidate must also have correctly answered two specific questions within the paper.

For further details tel: 01738 637785, fax 01738 441059
or e mail claire@meattraining.net

We do not offer Intermediate Hygiene Certification by Distance Learning.

These courses are held throughout Scotland over four weeks when there are numbers to make up a course in a location that suits all candidates. For further details phone 01738 637785.

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