Food Safety Level 3
  By the end of the training session the students will be equipped with the following:Discuss microbiologyDiscuss food contamination Hazards and ControlsDiscuss food poisoning and food borne diseasesDiscuss and demonstrate personal hygieneDiscuss storage and temperature controlDiscuss food spoilage and preservationDiscuss food premises and equipmentDiscuss cleaning and disinfectionDiscuss pest controlDiscuss how to supervise and manage - HACCPDiscuss food safety legislation