Who should attend?

The course is aimed primarily at Environmental Health Practitioners and food Safety Officers whose work involves the inspection of catering establishments.

About the Programme

The use of sous vide systems by caterers has become more commonplace over recent years as has the appearance of raw or lightly cooked foods on menus. This course reviews relevant background information and includes practical exercises on the assessment of food safety management systems.

The Cost: £115 + vat (£138 inc vat)

The course fee includes:

• Lecture notes
• Certificate of attendance
• Lunch and refreshments

The Programme

09:30 Registration
10:00 Introduction
10:15 Introduction to sous-vide
             Food safety concerns
11:15 Coffee
11:30 Food safety controls

13:00 Lunch

13:45 Minimally processed foods
           Food safety concerns
           Food safety controls

          Workshop

15:00 Coffee
15:15 Workshop

16:15 Summary and questions
16:30 Close

Tutor: Dr Andy Bowles

To book please use the online booking form.

For further information contact ABC Food Safety at 01603 821011 or sharon.bowles@abcfoodsafety.co.uk