Course Content:

• Introduction to food safety

  Ensure knowledge of food safety among all staff is at the required level

• Combat microbiological hazards

  Understand microbiological hazards and how to manage and reduce them

• Prevent Food poisoning

  Get to grips with how food poising occurs, and the measures needed to avoid it

• Control contamination hazards

  Learn the essentials on contamination control and how to implement preventative measures

• HACCP from delivery to service

  Learn the management system that analyses and controls food safety hazards

• Address personal hygiene

  Food handlers have a responsibility to observe high standards of personal hygiene

• Food premises and equipment

  Ensure your premises and equipment are prepared and ready to pass inspection

• Handle cleaning and disinfection

  Improve knowledge of how to effectively clean and disinfect your food preparation areas

• Control pests

  Don’t let pests become a menace, find out how to prevent a pest problem

• Food Safety Enforcement

  Be ready with policies and procedures to enforce the highest level of food safety