To provide and develop knowledge of the basic principles of food hygiene for anyone that works as a food handler.
- Identify how individuals can take personal responsibility for food safety.
- Outline the importance of correct personal cleanliness and hygiene.
- Understand the importance of keeping the work areas clean and hygienic.
- Understand the importance of keeping food safe.
At the end of the course delegates should be able to:
- Discuss the importance of food safety procedures, risk assessment, safe food handling and behaviour and how to report food safety hazards.
- Outline the legal responsibilities of food handlers and food business operators.
- Describe effective personal hygiene practices, for example, risk of contamination, protective clothing, hand washing, personal illnesses, cuts and wounds.
- Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal.
- State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
- Explain how to deal with food spoilage including recognition, reporting and disposal and describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food.
- Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food.
- Describe stock control procedures including deliveries, storage, date marking and stock rotation.