Aim: To gain knowledge of the legislation covering Food Hygiene and the HACCP system and to study the risks involved with food handling and how to minimise these risks.
Objectives: The objectives of the training are to give trainees an understanding of:
- The importance of food hygiene
- The legal requirements
- Bacterial contamination
- Correct food storage and delivery method
- Hygienic food preparation
- The importance of personal hygiene
- The importance of workplace hygiene
- The basic principles of HACCP
- Complaints/Return policy/Sickness policy
Course Contents:
- Legal requirements for ensuring safe food for the consumer
- Food Hygiene:- Food Poisoning, Bacteria, Temperatures
- Food Contamination:- Bacteria Sources, Traceability of food & Identification of high risk foods, Physical, Chemical and Bacterial Contamination
- Food Delivery & Storage:- Food Suppliers, Deliveries, Inspection, Storage
- Storage, Dry Goods, Refrigeration, Freezer, Temperatures
- Food Preparation:- Defrosting, Cooling, Temperatures, Food Poisoning/food labelling
- Personal Hygiene:- Definition, Importance, the Law, Requirements
- Hygiene of Premises:- Rodents, Insects & Pest Control, Enforcement Officers, waste control
- Cleaning:- Reasons, Definitions, Safety, Equipment, Steps
- Legal Requirement for HACCP/Introduction to HACCP
- Main points in controlling HACCP in developing, maintaining & controlling HACCP system
- Complaints Procedure/Return policy/Sickness Policy
- Other topics can also be included if relevant to specific operations.
Certification: On successful completion of this course ATSS Safety Services will issue Certificates to each delegate, which are valid for 3 years
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