Description

Course Content

The Food Safety course provides a basic understanding of food safety and the legislative requirements.  In particular, it looks at personal hygiene, the importance and use of appropriate protective clothing, hand washing practices, wound dressing, cleaning and disinfection.  It also looks at waste disposal, pest control, reducing contamination of food  and  temperature control during food preparation, cooking, holding and serving. It also introduces the delegates to the HACCP system of food management. 

• Understanding of basic food safety requirements.
• Legislation and codes of practice.
• Personal hygiene and use of personal protective equipment.
• Bacteriology and food poisoning.
• Prevention of contamination of food.
• Cleaning and disinfection.
• Implications of safe handing in of food relating to Covid-19, including the use of Person Protective equipment (PPE).
• HACCP system of food management.

Booking Details

Duration:    3 hours

Delegates:   Up to 12

Assessment: ongoing observation and end of session Activity. Each delegate will receive a Certificate of Attendance.

Cost: Competitively priced and details are available upon request.

Requirements:  In order to gain the most out of the sessions, we request that the delegates remain on the course throughout and, where possible, a quiet area be allocated to save distraction.