Suitable For: all individuals who work with food as part of their role in the workplace.  This includes those preparing, and those serving to the general public.

Content In Brief: Legislation, Personal & Work Area Hygiene, Pest Control, Storage of Food, Handling Food, Cooking, Defrosting, Freezing, Cross Contamination, Cleaning, Kitchen Layouts, Bacteria, and Food Poisoning.

Certification: This course provides a qualification which is valid for 3 years from the date of course completion.

Max group number = 12 (or greater, depending on room size)

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