洲际食品安全培训师指导手册Tutor Pre Reading Guide - IHG BasicFood Safety.doc

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 sh