Description

This course is designed for employees who handle food, food-contact equipment or surfaces and require an understanding of appropriate hygiene practices and safe food handling procedures within the workplace. The course introduces key food safety responsibilities and the principles of a HACCP-based Food Safety Management System. It considers personal and hand hygiene, health and illness reporting, biological, physical and chemical contamination, cleaning and sanitising equipment and surfaces, pest control and the responsibilities of food handlers and managers. The course also covers safe procedures throughout the food handling process, including receiving, storing, thawing, cooking, reheating, displaying, packaging, transporting and disposing of food. Learners consider temperature control, preventing cross-contamination, maintaining food safety and suitability and following organisational food safety procedures. The course does not cover food allergen awareness.

Topics