3 hours (part of the Mix & Match Offer)
In-house course (see Mix & Match offer)
To provide food handlers with the fundamentals of good food hygiene practice, that meet the 2nd tier of training, as stated in the Caterers Guide to Food Safety (General Food Hygiene) Regulations 1995.
It is essential for food safety that all food handlers are aware of the hazards and controls associated with the types of food they produce. Every year, many people are made ill and some even die as a result of eating contaminated food. Food businesses have a legal and moral obligation to ensure they are not contributing to these statistics.
Whatever the type of food being produced, controls …must be put in place to ensure all types of contamination and temperature abuse are either eliminated completely or controlled to ensure safety.
The food business operator in any type of food business has a legal obligation to ensure that staff are supervised and instructed and/or trained in food hygiene matters to a level necessary for the type of activity they are carrying out.
The course covers:
- Personal responsibility for food safety
- Causes of food poisoning
- Microbial hazards
- Prevention of contamination
- Microbial contamination
- Chemical contamination
- Physical contamination
- HACCP principles
- Personal Hygiene
- Cleaning and disinfection
- Food Safety Law