This course provides essential knowledge on food hygiene and safety for those working in the hospitality and catering industry.

It covers the fundamentals of safe food handling, cleanliness, and regulatory standards to prevent contamination and ensure a safe dining experience for customers. Designed for individuals working in environments where food is prepared, handled, or served, this training equips participants with the skills to maintain high standards of food hygiene.

Who is this course for?

This course is intended for all hospitality and catering staff involved in food preparation and handling, including:

• Kitchen and food service staff requiring foundational knowledge in food hygiene
• New team members and experienced staff who need to update their food hygiene training

Course Content

• Introduction to Food Safety and Hygiene Regulations
• Understanding Foodborne Illnesses and Bacterial Growth
• Personal Hygiene and Best Practices in the Kitchen
• Safe Food Storage and Temperature Control
• Cross-contamination and Allergen Awareness
• Cleaning and Sanitising Equipment and Surfaces
• Waste Disposal and Pest Control in Food Environments

Course Objectives

• Understand food safety regulations and the importance of food hygiene
• Identify causes of foodborne illnesses and prevent bacterial growth
• Practise proper personal hygiene and safe handling techniques
• Maintain appropriate food storage and temperature controls
• Prevent cross-contamination and manage allergen risks
• Keep workspaces clean, sanitised, and pest-free