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Food Hygiene & Safety

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This course is available for virtual delivery – please contact us for further details (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 ... Read More

This course is available for virtual delivery – please contact us for further details

(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.)

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).

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What's covered?

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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?

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  • 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?

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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?

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Duration
0.5-1 training day
Delivery Mode
This programme is available In-House

Food Hygiene & Safety

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Food Hygiene & Safety

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