This informal course is aimed at holders of a level 4 (advanced) food safety qualification but it is not a requisite for attendance.
The objective of the course is to refresh knowledge; consider and challenge changes in the legislation, look at the effectiveness of temperature control units and discuss kitchen design and maintenance issues.
The course will be of interest to managers, business owners and newly qualified professionals in the field.
All delegates receive a certificate of attendance.
Course includes
Cost includes detailed course notes and refreshments
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