PRPs for Catering Companies

Statistics indicate that the incidence of food poisoning caused by caterers is greater than any food sector. The majority of the food-born illnesses are are a result of improper handling, preparation and storage of food. This means that more attention needs to be given to food hygiene practices.

This comprehensive course is based on Regulation 638 (Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters) and ISO/TS 22002-2 Prerequisite Programmes on Food Safety – Part 2: Catering and includes the following key components:

• Food Safety Hazards and how these can be prevented
• The importance of PRPs in food safety incident prevention
• The legal requirements for Food Safety Practices based on the R638

The course is aimed at all catering staff and offers the best value when the content is tailored and presented inhouse to include a walk through the catering facility to identify good and bad practices to ensure a practical application of the knowledge gained during the classroom training.

• Food Safety Team – Roles and Responsibilities
• Document and Record Control
• Cleaning and Disinfection
• Personal hygiene
• Pest control and Waste Management
• Maintenance and Engineering
• Internal Audits
• Receiving and Inspection of Raw Materials
• Good Storage Practices and Stock control
• Inspection and loading of finished product
• Identification and Traceability
• Product recall
• Allergen management
• Customer complaints
• Process control
• Food Defence
• Consumer information

• Content can be customised for your facility to ensure maximum benefit
• Real-life examples and group activities ensure a practical component to the training
• Workshop can be tailored to ensure that problem areas are addressed
• Provides an excellent introduction to Food Safety Compliance for people who are thinking of starting their own catering business
• Delegates will each receive a comprehensive manual and handout containing the R638 (Regulations governing general hygiene requirements for food premises and the transport of food)

A knowledge test will be completed at the end of the course.

Delegates should be working in a catering food business.