All staff over 20 hours per week working in an catering environment (FSS kitchen) are required to attend this course in order to carry out their job effectively.
Staff under 20 hours with no immediate supervisor on the premises are also required to be suitably qualified
Course content overview
- what is meant by Food Hygiene and the benefits of promoting good hygiene practices within the food industry
- the main requirements of legislation
- the structure, ideal growth conditions and sources of bacteria and what is meant by “high risk” food
- the difference between food poisoning and food borne infection andvarious food related illnesses
- what is a Food Allergy and Food Intolerance and the importance of avoiding cross-contamination
- the roles of personal hygiene.
- the main requirements for good personal hygiene and the advantages/disadvantages of the food handler having/not having high standards of personal hygiene
- other causes of food poisoning other than bacterial contamination
- the important temperatures in food hygiene and the practical application of temperature control in food storage and service
- how the multiplication of harmful bacteria can be prevented by a variety of preservation methods
- the principles of cleaning
- means of pest control and the problems associated with a pest infestation
- factors which influence the design and structure of a kitchen and the importance of proper maintenance of premises/equipment/utensils
At the end of the course participants must successfully complete the Elementary Food Hygiene Examination
What you need to do before attending?
How long does this course last?
Who will provide this training?
A qualified member of the Talent and Organisational Development Team
How much does this cost?
Contact Talent and Organisational Development Team for details
When is this course running?