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<\/SPAN><\/FONT><\/STRONG> <\/P><\/DIV><\/TD><\/TR><\/TBODY><\/TABLE><\/SPAN>   <\/SPAN><\/v:stroke><\/v:f><\/v:f><\/v:f><\/v:f><\/v:f><\/v:f><\/v:f><\/v:f><\/v:f><\/v:f><\/v:f><\/v:f><\/v:formulas><\/v:path><\/o:lock><\/v:shapetype><\/FONT><\/v:imagedata><\/v:shape>  B<\/SPAN>ACS <\/SPAN>T<\/SPAN>RAINING <\/SPAN>L<\/SPAN>td<\/SPAN><\/FONT><\/STRONG><\/P>\n

           <\/FONT><\/SPAN><\/SPAN><\/o:p><\/SPAN><\/P>\n

 <\/FONT><\/o:p><\/SPAN>    Food Safety Awareness<\/SPAN><\/B> <\/SPAN><\/FONT><\/P>\n

<\/SPAN>(FOR FOOD HANDLERS)<\/SPAN><\/o:p><\/SPAN><\/B><\/FONT><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/B><\/P>\n

This course is aimed directly at all staff involved in the handling, serving and preparation of food.  <\/SPAN>It is a basic requirement in all care settings. Meeting these Common Induction Standards will help to safeguard both staff members and the clients they care for.<\/o:p><\/FONT><\/FONT><\/SPAN><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/P>\n

An excellent theoretical and activity based days training course:<\/o:p><\/FONT><\/SPAN><\/B><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/B><\/P>\n

Course outline:                                    <\/SPAN><\/o:p><\/FONT><\/FONT><\/SPAN><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/B><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Health & Safety \/ Food Safety<\/o:p><\/SPAN><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Hazards and hazard limitation<\/o:p><\/SPAN><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Cleaning and degreasing<\/o:p><\/SPAN><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Reheating and temperature controls<\/o:p><\/SPAN><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Bacteria and growth patterns<\/o:p><\/SPAN><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Food storage and pest controls<\/o:p><\/SPAN><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Recording and equipment management<\/o:p><\/SPAN><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Good housekeeping and refrigeration of food<\/o:p><\/SPAN><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Food Hygiene test<\/o:p><\/SPAN><\/FONT><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/P>\n

No of candidates<\/SPAN><\/o:p><\/SPAN><\/B><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>10 -20<\/o:p><\/SPAN><\/FONT><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/B><\/P>\n

Duration of the course<\/o:p><\/FONT><\/SPAN><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Half day 3 hours<\/o:p><\/SPAN><\/FONT><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/B><\/P>\n

Venue<\/o:p><\/FONT><\/SPAN><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>BACS Training Centre or at your venue<\/o:p><\/SPAN><\/FONT><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/B><\/P>\n

Price per person<\/o:p><\/FONT><\/SPAN><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>£35.00 + VAT<\/o:p><\/SPAN><\/FONT><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/B><\/P>\n

Booking information<\/SPAN><\/o:p><\/SPAN><\/B><\/FONT><\/P>\n

·                    <\/SPAN><\/SPAN><\/SPAN>Courses run throughout each month<\/SPAN><\/FONT><\/P>\n

<\/SPAN><\/FONT> <\/P>\n

Certification for this course is valid for 1 year<\/SPAN><\/o:p><\/SPAN><\/FONT><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/P>\n

 <\/FONT><\/o:p><\/SPAN><\/P>\n

CALL: BACS TRAINING: <\/SPAN><\/B>01274 583399<\/o:p><\/SPAN><\/FONT><\/P><\/FONT><\/TD><\/TR>\n

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