Course Information

Who should attend?

This food safety and hygiene module is aimed at anyone working in a role that involves contact with food, or the management of such people; regulations require that anyone involved in food handling must be appropriately trained in food safety. The module can be used either as Induction, Awareness, Refresher and Foundation Training.

Class Size / Session: 30 per session
Duration: 5 Day

Course Module

Course Modules:

• Learning Objectives and an introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served.
• Impact of Food-Borne Illness – looking at what food-borne illnesses are and how they affect us.
• Understanding Food Law – food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
• Food Safety Hazards and Contamination – exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
• Food Preservation, Storage and Temperature Control – how to preserve food, including appropriate storage and temperature controls.
• Personal Hygiene – this section looks at why personal hygiene is so important when working with food – from hand washing to legal requirements.
• Hygienic Premises and Equipment – this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
• Hazards Analysis and Critical Control Point (HACCP) – it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP.