/ / Modern catering low temperature techniques

Modern catering low temperature techniques

from £36 inc VAT
Available Dates Venue Tutor Cost
30 October 2017 (10:00 - 11:00) Live Webinar Dr Andy Bowles £36 BOOK»
11 January 2018 (11:00 - 12:00) Live Webinar Dr Andy Bowles £36 BOOK»

Course Overview

This is a one hour webinar

Scheduled for 10:00 to 11:00 (UK time) 30th October 2017

Please note: attendance on this webinar is free of charge to subscribers to ABC Food Law Online Plus. 

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Summary

Dr Andy Bowles discusses the food safety risks and appropriate controls for the supply of low temperature processed foods by caterers.

Looking at the process of sous vide in some detail, Andy provides some practical guidance to the safe preparation of foods that have been "less than thoroughly cooked" 

Who is the course aimed at?

This webinar will be on interest to local authority enforcement officers, food safety consultants, food business operators, chefs and staff working within a catering business.

What does the webinar include?

This webinar looks at the different types of minimally processed foods commonly available on modern menus. It considers the main food safety hazards and controls and specifically reviews the safe operation of sous-vide systems.The supply of less than thoroughly cooked burgers is also considered

Who is the webinar presented by?

This webinar is presented by Dr Andy Bowles.

About ABC Food Law Webinars

ABC webinars are interactive, scheduled webinars hosted by Webinato. Attendees will be able to ask questions of the presenter in real time to enhance their learning experience.

Our webinars can be accessed through PC, Mac and portable devices such as i-pads. If you have any queries about accessibility please CLICK HERE

All attendees will be issued with a CPD certificate at the end of the webinar.


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