Aim
This course will allow food handlers to gain an appreciation of basic food hygiene protocols and develop the skills needed to ensure safe work practices with food.
Who should attend
Any individuals who prepare, process or retail, or have contact with food. Managers & supervisors will also find the course valuable for the management of their food safety programme.
Benefits
Food poisoning is normally caused by lack of knowledge in food preparation and handling. By training your staff in safe handling of food and personal hygiene, you will be complying with the Food hygiene regulations and avoid food poisoning due to lack of cleanliness. Students will also gain the CIEH nationally recognised certificate.
Syllabus
- Introduction, registration welcome & domestics
- Food Poisoning
- How Food poisoning is caused, general hygiene measures
- Causes, Symptoms sources of poisoning and high risk foods.
- Bacteriology
- Bacteria reproduction, toxins and spores.
- Prevention of contamination and food poisoning.
- Handling and storage of food
- Kitchen design, cooling and temperature control
- Personal Hygiene
- Contamination from clothes and hands, handling
- Protective clothing and first aid equipment
- Premises, equipment & pest control
- Washing facilities, disposal of waste, control of food pests and infestations.
- Cleaning & disinfecting
- Procedures & methods, regulations and responsibilities
- Legislation
- Food Hygiene Regulations 1990
- Assessment
Teaching strategies & methods
The course combines tutorials & demonstrations with student centred methods such as groupwork, case studies, question & answer sessions, skill demonstrations & practice. 
