Aim To ensure that candidates operate in a safe and hygienic manner. The course has been set up to assist food handlers to comply with the legal requirements for Butcher Licensing, and is easy access to undertaking good safety training.
Course Content Topics Include: Food Poisoning Bacteria Hygiene Control Personal Hygiene Pest Control Temperature Control Cleaning and Disinfection Legal Requirements	How long will the course take? All learning is undertaken within the candidate`s own workplace. This dispels with the need to be away from work to attend a group The learning literature is user friendly and easily followed. The Project Book, issued to each candidate, is an integral part of the programme. It will be very useful to have in the workplace for revision, and as each page should be signed and dated by the appropriate manager, it may form part of a "due diligence" defence, to demonstrate that the employee has received appropriate training in food hygiene.
Assessment The candidate is assessed by a 25-minute examination consisting of 20 multiple-choice questions, with a pass-mark of14/20. The candidate must also have correctly answered two specific questions within the paper.

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