Course Outline
This course is designed for those working in catering. It aims
to provide candidates with a basic knowledge of safe working
practices to produce safe food and an understanding what is
required to comply with the laws that apply to food businesses.
There is a multiple choice exam at the end of the course which
is accredited by the Chartered Institute of Environmental Health
(CIEH).Successful candidates receive a certificate.
Learning and skills outcome:
This course is aimed at giving first tier food handlers an
appreciation of the fundamentals of good food hygiene practice. A
firm grasp of the importance of food safety and knowledge of the
systems, techniques and procedures involved.
Understanding of how to control food safety risks (personal
hygiene, food storage, cooking and handling). Confidence and
expertise to safelt deliver quality food to customers.
Rigorous enforcement of food hygiene legislation is important
but not, in itself, sufficient to prevent food poisoning. A
reduction in the high level of food poisoning can only be achieved
by the education of food handlers.
Course detail
- The principles of food safety
- Microbiology and illness
- Contamination and prevention of illness
- Temperature control
- Preparing and handling food safely
- Spoilage and preservation
- Delivery and storage
- Personal hygiene
- Cleaning and disinfection
- Premises, equipment and pest control
- Food safety control
- Hazard analysis and critical control points
- Food safety legislation
Duration and delivery
Assessment is a multiple-choice examination which is taken at
the end of the day.