The Food Safety courses covers the importance
of food hygiene standards and shows how poor standards can impact a food
business and human health. The causes and symptoms of food poisoning are
discussed and the difference between food poisoning and food allergies.
Contamination is explained including temperature control, food delivery and
stock rotation. The course explain the importance of maintaining clean
premises, equipment and work areas and good personal hygiene standards.
Food Safety Course Objectives:
- To highlight the importance of food safety standards and hygiene
practices when working with food.
- To detail an organisation’s and food handler’s responsibilities in
relation to food safety and hygiene
- To demonstrate the personal hygiene standards required of people
who work in the food industry.
- To describe cleaning procedures and pest control.
This course is mapped to Level 2 on the FSAI
Training Framework and must be completed by all food handlers every 5 years.
The aim of this course is to provide food
workers with adequate training in the basic principles of food safety and
covers the necessary skills required to practice HACCP effectively in the
workplace.
WHO IS THIS COURSE
DESIGNED FOR
- Is a legal requirement for all food handlers including waiting
staff and kitchen staff
- This course is suitable for anyone working with food
- Anyone wishing to improve their employment prospects in the food
industry
COURSE CONTENT
- Food Safety
- Microbiological Hazards
- Food Contamination
- HACCP from Delivery to Storage
- HACCP from Food Preparation to Service
- Personal Hygiene
- Pest Control
- Cleaning and Disinfection
- Food Safety Law and Enforcement
- Allergens
ENTRY REQUIREMENTS
- There are no minimum entry requirements for this course, as it is a
combined Level 1 and Level 2 course.
