KITCHEN MANAGEMENT

DURATION:

Half day

TARGET AUDIENCE:

Restaurant owner operators, guest house and B&B proprietors

Food hygiene legislation is constantly changing and record-keeping is mandatory from January 2006. This course provides clear instructions on food operator’s legal obligations.

OBJECTIVES:

Following this half day course you will be able to:

• Compile your own HACCP documentation
• Identify H&S and food hygiene issues which need improvement in your own business
• Provide evidence of “due diligence”

CONTENT:

• Introduction and Administration
• Kitchen design and layout
• Fridge and freezer layout
• Temperature controls
• HACCP

DATE & VENUE:

27^th March 2007 – Fort William
3^rd April 2007 - Kinlochleven

TIME:

2.00-5.00

COST:

£30 + VAT per day

e-Mail bookings@lbds.co.uk        Telephone: 01397 874874