Food Safety and QualityFQ 201

Food Safety Audits and Controls

Food safety controls and an audit routine that keep every premises ready for inspection.

Gloved hands slicing cooked meat on a cutting board in a professional kitchen
Duration
1 Day, 8 hours
Level
Intermediate
Mode
Classroom
Class size
Up to 20 learners
Certification
Certificate of Completion

Who Should Attend

Managers and QA staff responsible for food safety at one or more premises.

Entry Requirements

Minimum qualification
GCE 'O' Level, Higher Nitec or equivalent
Language
Able to listen, speak, read and write in English
Prerequisite course
Food Safety Course Level 1 or equivalent

If you do not meet the minimum qualification, we may still accept you based on your working experience. Contact us before you register.

This course does not replace the Food Safety Course Level 1 that the SFA requires of food handlers.

Learning Outcomes

By the end of the course, you will be able to:

  • Identify the main food safety hazards in a food business and the control for each
  • Write store-level procedures for receiving, storage, thawing and preparation
  • Set up temperature and hygiene records that staff will keep
  • Run an internal food safety audit and score the results
  • Close audit findings with corrective actions and follow-up

Course Outline

1 Day8 hours
01Hazards on the premises1.5 hours

Biological, chemical and physical hazards, step by step through a typical food premises.

02Controls and procedures2 hours

Receiving, cold storage, thawing, preparation and holding times.

03Records that get kept1.5 hours

Temperature logs, cleaning schedules and how to make them easy to complete.

04Internal audits2 hours

Checklist, scoring and a practice audit of a mock food premises.

05AssessmentFinal session1 hour

See the assessment section below.

Assessment

Method

A practical audit of a mock food premises and a written corrective action plan.

When

Final session, 1 hour

Food Safety and Quality

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