The aim of this course is to provide learners with knowledge of basic food safety practices as relevant to the catering industry.
The unit provides learners with a range of food safety skills directly relevant to the catering and hospitality industry.
The learners will :
1 Understand food safety procedures.
2. Understand how to keep self-clean and hygiene.
3. Understand how to keep the working areas clean and hygienic.
4. Know how to receive and store food safety.
5. Know how to prepare cook hold and serve food safely.
