Menu

Food Hygiene & Safety

Home / Food Safety / Food Hygiene & Safety
Download brochure
The European Parliament Hygiene of Foodstuffs Regulation (EC) No. 852/2004, Annex II, Chapter XII states that “food business operators are to ensure that food handlers are supervised and instructed and/or trained in Food Hygiene matters commensurat... Read More

The European Parliament Hygiene of Foodstuffs Regulation (EC) No. 852/2004, Annex II, Chapter XII states that “food business operators are to ensure that food handlers are supervised and instructed and/or trained in Food Hygiene matters commensurate with their work activity”.

The ‘Food Hygiene & Safety’ course is designed for food handlers who require knowledge of food safety principles in a food manufacturing environment. Having acquired this knowledge, food handlers will be better equipped to deliver a safe product to consumers on a continuous basis.

On completion of the course, delegate’s knowledge will be assessed via a multiple choice exam (optional).

This course is available for virtual delivery (1 face-to-face training day typically translates into 2 to 4 virtual sessions per day, this is determined by the specific course content. Number of sessions and specific session times will be confirmed in advance of course delivery.)

Collapse
Expand All

What's covered?

Expand/Collapse Expand/Collapse

Introduction to Food Safety
Part 1

  • The first principles

Part 2

  • Microbiology and illness
  • Bacteria
  • How bacteria multiply
  • High risk food

Part 3

  • Contamination and prevention of illness
  • Temperature control
  • Preparing and presenting food
  • Spoilage and preservation
  • Delivery and storage

Part 4

  • Personal hygiene
  • Section B Cleaning and disinfection
  • Section C Food pests
  • Section D Premises and equipment
  • Section E Food safety control / HACCP / Legislation

Multiple Choice Exam (Optional)

Who should participate?

Expand/Collapse Expand/Collapse
  • General management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance Personnel
  • Production Personnel
  • Maintenance Personnel
  • Purchasing Personnel
  • Sanitation Personnel

What will I learn?

Expand/Collapse Expand/Collapse

Participants achieve the following learning outcomes from the programme;

  • Know the biological, chemical and physical hazards in their work environment
  • Understand the causes of food poisoning
  • Know how food poisoning can be prevented
  • Understand the importance of temperature control
  • Understand the importance of personal hygiene in a food environment
  • Understand the importance of cleaning and sanitation
  • Know the importance of pest control measures in a food retail environment
  • Understand the structure of a food safety system including pre-requisite program and HACCP plan

Who are the tutors?

Expand/Collapse Expand/Collapse
Collapse All

Share this Programme

SnapshotSnapshot

Course Code
FS014
Duration
0.5-1 training day
Delivery Mode
This programme is delivered virtually or face-to-face, and is available as In-Company training 
stdClass Object
(
    [primary_category] => 
    [primary_slug] => 
    [categories_slugs] => Array
        (
            [0] => food-safety
        )

    [parent_categories_slugs] => Array
        (
            [0] => compliance-standards-auditing
        )

)

Food Hygiene & Safety

Hide

Food Hygiene & Safety

Hide