Introduction to Food Hygiene and Safety

dining room sceneThis course is designed to develop skills, knowledge and understanding in the following areas: Food Safety; Food Safety Hazards and what we can do to control them; Contamination; Personal Hygiene; and Cleanliness of the Workplace.

The course is suitable for a variety of people, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as care staff, as well as back of house such as kitchen porters or housekeeping.

 Learning Objectives:thermometer crop

  • Understand the term ‘Food Hygiene’ and ‘Food Safety’ and the responsibility of your role in handling food.
  • Understand how good food hygiene contributes to food safety.
  • Understand the importance of personal hygiene
  • Know how micro-organisms cause illness through counter
  • Understand what hazards are, and how they are controlled and monitored.
  • The importance of keeping good hygiene practices in the workplace
  • Be aware of legal obligations and the consequence of non-compliance