Food Hygiene

This one-day course will provide food handlers with an understanding of the key principles of food safety. At the end of the course there will be a short multiple-choice examination after which successful candidates will receive a nationally recognised certificate

Recommended for

All staff who prepare high-risk foods (ie. meat, eggs, fish, seafood etc).

Learning outcomes

By the end of the session participants will be able to summarise their responsibilities in relation to:

• Food poisoning and its prevention
• Relevant bacteria
• Personal hygiene
• Temperature control
• Food storage
• Cleaning and disinfection
• Pest control
• Design of food premises
• Relevant legislation