About The Course

This course is designed to provide staff with a basic awareness of food hygiene and safety issues that will meet food industry regulations and satisfy the legal obligation for training.

Aims of the course

Provides employees with an understanding of the law and best practice guidance on Food Safety, how to recognise food safety hazards and steps to prevent occurrences of contamination.

Who is it for?

Everyone who prepares food at work or supervises staff who prepare food needs to be trained to ensure they are working in accordance with current law and accepted good practice.

Course content

1. INTRODUCTION
The importance of food safety, food safety terminology, duties and responsibilities.

2. FOOD SAFETY LAW
Legal requirements, enforcement, training, record keeping.

3. FOOD SAFETY HAZARDS
Types of contamination, food danger zone, allergens, cross contamination.

4. FOOD HANDLING
Taking temperatures, refrigeration and cooling, cooking, hot holding and reheating, safe food storage.

5. CLEANING
Cleaning, disinfection and sterilisation, cleaning schedules, safe cleaning practices, waste.

6. FOOD PREMISES AND EQUIPMENT
Suitable and safe environments, first aid and accidents, pest control.

7. ASSESSMENT
A short assessment comprising of a series of questions to test your knowledge and understanding of the course.