BASIC FOOD HYGIENE

WHO SHOULD ATTEND

All staff, managers & supervisors involved in the preparation of food.

AIM

To provide staff with the relevant information to enable them to prepare food safely & hygienically.

OBJECTIVES

By the end of the programme delegates will have an awareness of:-

·         Legal Requirements & their responsibilities

·         How Food Hygiene problems can be avoided

·         Different Food Preparation Methods

·         Food Storage

CONTENTS

·         The Food Safety Act 1990

·         The need for food hygiene

·         The causes of food hygiene problems

·         The causes of food poisoning

·         Contamination and bacteria

·         Pests

·         Food preparation measures - cooling - cooking: conventional and microwave

·         Temperature controls

·         Correct storage

·         The need for personal hygiene and clothing hygiene

·         Cleaning of work surfaces and equipment

·         Recommended surfaces and equipment for kitchens

·         Course Test

CERTIFICATION

STC Ltd Certificate

or

Institute of Environmental Health Certificate (Add £10 per delegate)