Course overview

This short course is designed to equip all food handlers with fundamental food hygiene knowledge, specific to the food safety needs of businesses operating in the catering and hospitality sectors. The following topics are covered: legislation, food safety hazards, temperature control, refrigeration, chill and cold holding, cooking, hot holding and reheating, food handling, principles of food storage, cleaning and food premises and equipment.

Courses dates 22/23

10-Oct-22 - The Source, All Saints' Building, Worcester
06-Feb-23 - The Source, All Saints' Building, Worcester
15-May-23 - The Source, All Saints' Building, Worcester

Entry requirements

None required

How will I be assessed?

Multiple choice test paper

What can I do next

Take a look at other courses in the Solutions Professional Short Course series or perhaps consider studying an accredited professional qualification with our Higher Education Institute