One of the main aims of the food hygiene training is to improve food safety standards. Every year thousands of people suffer from food-born illness, however, many attacks go unreported and it is estimated that one in fifty will be affected annually. Some of these, especially the very young, the elderly or the infirm will die. All food handlers should be trained at an early stage so that hygiene should be a way of life.
OBJECTIVE:
- Know the causes of food poisoning
- Be aware of the standards of personal hygiene required by food handlers
- Know how to use refrigerators and freezers effectively
- Understand stock rotation
- Know how to dispose of waste safely and properly
- Know the common pests found in food premises and how they can be controlled
- Understand the correct cleaning procedures
- Understand food legislation and how it affects you
CONTENT:
- Intermediate food hygiene
- Personal hygiene
- Cleaning
- Pest control
- Food hygiene law
- Hazard analysis
- Basic bacteriology
- Food hygiene law & officers
- Law relating to other aspects of the business
- Training of food handlers
- Pest control management
- Premises layout and design
- Food spoilage
- Food preservation
- Management of cleaning
- Bacteriology
- Risk assessment
PRE-COURSE ACTIVITY:
None. |
