Overview

Everyone working in a food environment, from fine dining to a takeaway, must have a clear understanding of the laws concerning food safety and hygiene. Following the correct procedures will reduce the risk of illness, harm and injury; ensuring that food is safe to eat.

This course will prepare you to work safely and effectively in a food environment, whether you are front of house, kitchen staff or management to gain an understanding of correct food legislation and safety practices, keeping up with the latest food hygiene and food standards.

Objectives

By the end of the training, the learner will be able to:

• Recognise key elements of food safety legislation
• Demonstrate the use of Hazard Analysis and Critical Control Point (HACCP) management system
• Identify the types of food contamination and controls to prevent them
• Define the main causes of food poisoning and allergies
• Demonstrate best practice procedures for food safety including personal hygiene
• Describe preventative measures to control pests
• Identify ways to clean and maintain food preparation areas effectively.