Intervention area
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Food Safety
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Nature of training opportunity
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Inspections of premises subject to General Food Hygiene, Temperature Control and HACCP in relation to Butchers.
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Training outcome
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Familiarity with General Food Hygiene, Temperature Control and HACCP requirements relating to all types of premises from Public Houses to cafes, restaurants, catering operations and licensed butchers. Understanding of processes and controls associated with these forms of food operations.
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Name of training provider
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Blaenau Gwent CBC
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Contact
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Lisa Elliott
Housing & Environmental Health Business Manager
Telephone: 01495 355076
Email: Lisa.Elliott@blaenau-gwent.gov.uk
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Learning period required
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At least one day by arrangement with L.A. contact above
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Precluded dates
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Month of August, weeks immediately prior and after Christmas
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Specific requirements
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Protective clothing – e.g. white coat and hat, and willingness to learn
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Group visit? *
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No
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Additional comments
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Students will need general appreciation of General Food Hygiene, Temperature Control and HACCP and their requirements.
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Linked visits
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This Intervention Area – Inspection of Cook Freeze Production Unit, Inspection, Inspection of Ice Cream Manufacturing Plant , Inspection of fermented Soya and Fish Products Manufacturing Plant
See also Intervention Areas - Environmental Protection, Housing
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* If a group visit is indicated, booking will not be by individual students through the contact officer, but will be by the student with UWIC, on dates agreed with the local authority concerned.
