Please see the links below for further information:
The Food Team is responsible for inspection of food and food premises from production to consumption.
This training course has been designed with supervisors and middle management in mind. It is intended to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. The industry guides to good hygiene practice indicate that supervisors and people running their own business where high risk foods are handled should be educated to this level.
Food poisoning results from eating food that contains harmful bacteria, viruses or poisonous substances known as toxins.
Anyone starting a new food business and anyone storing, preparing, distributing or selling food is required by law to register at least 28 days before opening.
This course is suitable for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Anyone who has taken the Level 2 Award in Food Safety training course is recommended to take a refresher course three years after completion. This course has been designed to give an appreciation of the fundamentals of good safe practice. It maybe available to individual candidates or can be customised to meet an organisation's specific needs for a group of employees.
A list of all the training courses that Doncaster SaFE Team provide for members of the public.
This training course has been designed with supervisors and management in mind. It is intended to equip persons with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. It is also necessary for anyone wishing to deliver hygiene training to their own staff. The industry guides to good hygiene practice indicate that supervisors/managers and people running their own business where high risk foods are handled should be educated to this level.
The flexibility of this training course will be of benefit to people working in a diverse range of catering backgrounds from school caterers and those working in the care sector to restaurant and hotel staff. It would also be suitable for GCSE students taking relevant food and health subjects.