More than 20 staff at the Riviera International Centre have learnt how to prevent food contamination and safeguard the health of their customers.

The food and beverage staff at the Centre all passed Level Two in Food Safety in Catering, learning about food hygiene. The course included facts about cross contamination, the importance of through cleaning, storing foods at the right temperature and also ensuring foods are cooked at the correct temperature.

The Level Two award is part of ongoing training at the Centre and given to all staff who serve or prepare food or drink including bartenders and waiters.

The course was run by operations manager, Jenny Thompson, who has an advanced diploma in food hygiene.

She said: "All our staff take the issue of food hygiene extremely seriously. The course is just one of the measures we take to ensure all our food and drink is safe. We've also incorporated a food hygiene exercise into our work experience placement so pupils coming to RICC also learn how important it is to prepare and store food correctly."

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.