WSQ Food and Beverage Quality Audit and Compliance (level 2)

• Purpose of quality audits.
• Organisational food and beverage quality requirements.
• Procedures to meet food and beverage quality requirements.
• Standard Operating Procedures (SOPs) for internal and external audits.
• Escalation procedures for quality lapses.
• Differences in roles and tasks involved in internal and external audits.
• Common methods for taking corrective actions on cooking food products and operating food production equipment that do not meet quality standards.
• Indicators of food freshness and quality.
• Prepare schedules and documents for audit meetings.
• Guarantee sampling accuracy of meal products for audits.
• Identify food and beverage quality lapses for escalation to supervisors.
• Take corrective actions for scenarios where output do not meet production standards, and when there are any equipment malfunctions.
• Check for quality of ingredients before the start of cooking processes.

What You'll Learn

At the end of this course, learners will be able Participate in internal and external food and beverage quality audits.

Minimum Entry Requirement

Be able to speak, read and write English.

At least 16 years old.