Navitas Safety - Vacuum Packing & Sous Vide ( FS009 ) being trained at the correct
$12.00
Description
being trained at the correct level is a requirement
The law requires that manual handling training is given to all staff who will be moving loads in the course of their role
It also explains why applying food safety management procedures that are based on HACCP help a food handler and the business to produce food that is safe to eat
Written by qualified Environmental Health Practitioners (EHPs)
Navitas Safety - Vacuum Packing & Sous Vide ( FS009 ) being trained at the correctOnline Vacuum Packing and Sous Vide Specialist Training for Catering Professionals Our online Vacuum Packing and Sous Vide course is designed to provide catering professionals with a comprehensive understanding of the vacuum packing process in a commercial kitchen environment. This course highlights the potential hazards associated with vacuum packing and the safe procedures you need to follow. Developed and approved by qualified Environmental Health
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