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洲际食品安全培训师指导手册Tutor Pre Reading Guide IHG BasicFood Safety
PAGE 2
The IHG Basic Food Safety Certificate - Introduction to Tutors
The IHG Basic Food Safety Certificate
INTRODUCTION FOR TUTORS
Introduction
Welcome to this tutor guide for “The IHG Basic Food Safety Certificate”. This programme is an important tool in helping food handlers to fulfil their role and to ensure that food safety activity is firmly embedded into the business.
Within this guide, you will find all the information about the programme, selecting people to attend, preparing yourself and pre-course instructions for delegates.
Further on in the pack, you will find all tutor notes, slides and copies of the exercises and handouts, which support this programme.
Contents
Section One – About the Programme
Who Should Attend
Recommended Group Size
Tutor Style (see also facilitator role section)
Section Two – Practical Arrangements
Before the Programme
Room Layout and Equipment Required
PowerPoint slides
Section Three
Tutor Support and Materials
Delivery Guidelines
Managing the Case Study
Managing Syndicate Groups
Incorporating the Workbooks
Post-Course Activities
Section One – About the Programme
Who Should Attend
Programme Objectives
Programme Outline
Recommended Group Size
Tutor Style
Who Should Attend?
This programme is intended for those people within the hotel who are responsible for Food Safety on a daily basis. The target population is
Food production employees
Food service employees
Stewarding employees
Programme Objectives
The aim of this Programme is to provide you with the necessary Knowledge and Skills to be able to work with food safely.
By the end of today you will be able to demonstrate you understand the principles of Basic Food Safety and you will be able to explain how safe working practices can reduce food complaints and avoid poisoning
Recommended Group Size
The easiest and most successful ratio for this programme is 12 participants broken into groups of 4 participants per table.
The style of this course is very much one of work
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