Everyone who handles food must make sure that it is safe to eat. There will always be food safety hazards, however, these can be controlled if one understands how food becomes contaminated and how to prevent this from happening.
Most contamination of food occurs because of inappropriate actions taken by food handlers, they must therefore follow workplace rules for personal and premises hygiene. At every stage of the food process, from delivery of raw ingredients through to service, sale or distribution, food must be handled with care. Understanding time and temperature control is particularly important.
This course provides practical advice and guidance to help food handlers keep food safe at all times and comply with food safety legislation. The programme aims to help food handlers understand the underlying principles of food safety and to apply these principles to develop good practice in their own workplace.
On completion of the course, delegate’s knowledge will be assessed via a multiple choice exam.+- Collapse