OverviewThis course will help broaden the knowledge of supervisors, shift managers and team leaders in food safety and food hygiene. It will give them the knowledge and skills to be able to take responsibility for food safety monitoring procedures, identify hazards, take action with respect to hazards and contribute to practical improvements in food safety practice. The course takes a broad-based view of topics including food safety, general microbiology, contamination, food poisoning and foodborne disease and personal hygiene. Other areas covered include food spoilage, design of premises, cleaning, pest control, legislation, and HACCP. Learning is reinforced through practical exercises.Candidates will gain a RSPH certificate on passing the end-of-course multiple-choice examination.From this course you will:Know how food business operators can ensure compliance with food safety legislationUnderstand how to apply and monitor good hygiene practice Understand how to implement food safety management procedures Realise the role and importance of supervision in food safety management procedures Be able to identify food safety hazards and control procedures