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About the Course
If your business deals with the preparation and handling of food, you are required under the Food Safety (General Food Hygiene) Regulations 1995 to provide your staff with appropriate food safety awareness and handling training. Participants in this two hour long course will learn about good food safety practice and understand the key areas regarding food hygiene and food safety, which they will need to ensure appropriate standards are being met within their workplace.
Course Outcomes
Introduction to the principles of food safety
The common hazards associated with food safety
Food poisoning and cross contamination
Hazard Analysis and Critical Control Points (HACCP)
Correct storage temperatures
Personal hygiene practices, including hand washing
Understanding food allergies and intolerances
Safe management of premises, equipment and pest control
The cleaning and disinfecting of food preparation and storage areas
Food safety legislation and requirements