Fundamental food safety training and hygiene knowledge for all food handlers, designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Course Objectives, Aims & Learning Outcomes

Learning outcomes:

• Delegates will show safe food preparation practises
• Delegate will recognise hazards and implement control within their workplace.

Aims & Objectives: Delegates will be able to;

• List the benefits of Good Food hygiene practises
• Demonstrate correct storage of foods
• Explain the difference between Best before & Use by dates
• Name common types of Bacteria, how they make us ill and symptoms
• State other types of contaminants
• Identify signs of food pest and how to control them
• Describe the role of the Environmental Health Practitioner
• Understand the importance of a Food Safety Management System

Course Outline

The qualification covers the following topics:

• Legislation
• Food safety and hygiene hazards
• Temperature control
• Refrigeration, chilling and cold storage
• Cooking and Hot holding
• Food Handling
• Cleaning
• Premises and equipment

Course Duration

• 1 day (6 hrs) CPD

Mode of Delivery

• Presentation
• Group work
• Quiz
• MCQ assessment

Benefits Perceived by Participants

• QCA Accreditation

Intended for

• All Employees working within any food production setting

Pre-course Requirements

• None

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