Hygiene, Health and Safety Management

The aim of this food hygiene training programme is to raise understanding and achieve good standards of food safety and hygiene. It covers of a wide range of key food safety issues, including the three main types of food safety hazard, their sources and methods of control.

Typical Course Outline

         ·            An introduction to Food Safety and Hygiene

         ·            Healthy Eating

         ·            Impact of Food-Borne Illness

         ·            Food Poisoning

         ·            Understanding Food Law

         ·            Food Safety Hazards and Contamination

         ·            Food Preservation, Storage and Temperature Control

         ·            Personal Hygiene

         ·            Hygienic Premises and Equipment

         ·            Hazards Analysis and Critical Control Point (HACCP)