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This Food Hygiene Course learning outcomes include; Learn how to prepare and store food to prevent poisoning and contamination. Including bacteria, cleaning, waste and pest control, personal hygiene and food safety management.
Key-points of IBIS Training
Our clients trust us to deliver and guide them through their workplace training.
This online course includes all of the 11 lessons above. It is designed to develop the trainees Food Hygiene skills for health and safety compliance in the workplace, providing valuable real-world learning outcomes at a high speed. It's used by individuals, groups and businesses to train their workforce across industries including Charities & NGO, Education & Schools, Travel & Leisure, Retail, among others.
Provided by IBIS Training based in London, it's accessible at anytime online from an internet connected device at work or home, such as a computer, tablet or smart phone. Teams have access to a highly rated LMS and all successfully completing trainees achieve a Certificate of Completion.—
Food Hygiene is relevant to everyone working in the food industry, whether directly or indirectly, ie. distribution of food within specific industries such as nursing and care, or selling food within the hospitality industry, or producing, processing, storing or retailing food.
This Food Hygiene training provides instruction to help employees, managers and volunteers understand how to make sure that all food on sale, or distributed within a business is safe to eat.
This course provides guidance on how to avoid unhygienic conditions or poor hygiene practices around storage and food preparation, which may result in a high turnover of staff, loss of customers and a bad reputation for the business.
Course Tags: e-coli, illness, food, hygiene, health and safety, restaurant, bacteria, kitchen, chef, porter, contamination, poisoning, food preparation, premises, cleaning, pest control, cross-contamination, level 2, award,
Meal planning for vulnerable persons and their dietary requirements. Learn healthy eating with the 5 major food groups, the importance of allergies and food labelling using the Eatwell Plate and Food Triangle.