This course explains the route food takes from delivery to service and identifies potential hazards that can be present at each stage. The course also explains the different types of food poisoning and their symptoms and suggests measures we can take to reduce food poisoning risks.

Course includes

• Definition of food hygiene
• Who is at risk
• Contamination
• Food poisoning
• Viruses
• Movement of bacteria
• High risk foods and cross contamination
• Keeping food safe
• Food allergies
• Cleaning and personal hygiene
• Reporting of illness
• Infestations
• Enforcement

Who is this course for?

This course is aimed at all staff throughout the health and social care sector, in particular

• Existing staff to update existing knowledge
• New starters to the organisation

Course Objectives

• Understand basic food hygiene procedures
• Understand the HACCP (Hazard Analysis Critical Control Points) Process
• Recognise vulnerable people
• Recognise types of pests found within food environments
• Understand the legal implications of not adhering to food safety legislation