Cooking, chilling, cleaning and cross contamination have been on the menu for food and beverage staff at the Riviera International Centre.

Staff at the centre have undergone a training course to learn about food hygiene and safety.

The course is part of ongoing training at the Centre, which ensures anyone who serves or prepares food or drink, from bartenders to chefs, are trained to at least Level Two Award standard in Food Safety in Catering.

Training is carried out in-house by operations manager, Jenny Thompson, who has an advanced diploma in food hygiene.

She said: “Food hygiene is of the utmost importance here at the Riviera Centre and we’re very proud of our training and standards relating to food safety. The level two award is just a small part of the measures we take to ensure that our food is safe to eat."

The course is delivered in accordance with the Royal Society for the Promotion of Health and covers a wide subject matter based around the four Cs of food safety – cooking, chilling, cleaning and cross contamination.

With pic - Operations manager, Jenny Thompson with food and beverage staff at the Riviera International Centre, pictured with their certificates after achieving their Level Two Award in Food Safety in Catering.

From left to right: Tony Healey, Jenny Penfold, Phil Davidson, Rachel Perry, Nyron Connor, Jenny Thompson, Bill Penfold, Philip Sturman, Paul Robinson and Tanya Brimicombe.