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Basic Food Hygiene

It is now a legal requirement for employers to provide training for food handlers. The Primary Course in Food Hygiene has been developed by the Chartered Institute of Environmental Health to create an awareness and knowledge of safe food handling principles.

Objective

On completion of this course participants will be able to:

• Define food poisoning, understand how it occurs and the main causes of food contamination
• Explain the importance of correct storage, preparation, handling and cooking of food
• List the legal responsibilities of the food worker
• List the structural requirements of a food premises
• Recognise a pest infestation and how to control it
• Explain the importance of cleaning and cleaning schedules
• Explain the purpose of HACCP

Programme

• Legal Requirements for HACCP
• Safe food handling
• Traceability of food
• Food poisoning

Personal hygiene

• Hygiene of premises and equipment
• Rodents and Pests
• Other topics can also be included to specific operations

Who Should Attend

Employees from the Hotel and Catering industry would be ideal candidates for this course.

Any employee whose job entails the handling of food or food preparation

Pre-Course Requirements

None

Assessment / Certification

Level 2 Award in Food Safety in Catering Certified by the Charter Institute of Environmental Health.

General

English is the language in which training is delivered and participants must have a good command of the English language. If participants wish to bring an interpreter they may do so but prior notice must be given to Simply Safety.

Duration

1 Day