This course is designed for managers and supervisors of staff involved in food service and preparation.
Attendees will be able to confidently and proficiently:
Prevent, alleviate and recognise hazards associated with handling food, both incoming and outgoing from your premises Five key principles of Visual Merchandising
Communicate your Food Safety Plan - Implement the plan and address problems
Develop good hygiene practices
Manage cleaning, pest control, waste disposal and chemical storage
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