Primary Course in Food Hygiene Training

All food workers need to understand the serious problems that can arise in the preparation, handling, cooking, storage and service of food.  With the emergence of new food safety legislation the need for formal training/education of food workers in good hygiene practices has been encapsulated in law. The objective of this course is to give food workers an in-depth understanding of the importance of good food safety and hygiene practices (HACCP).  

Course content:

The course consists of 8 sessions, each of one hour duration

• Introduction to Food Safety (overview of basic microbiology and food safety laws)
• Food Contamination and Food Poisoning
• Food Delivery and Storage.
• Food Preparation, Cooking and Service.
• Personal Hygiene
• Layout and Design of a Food Premises and Pest Control
• Cleaning Procedures
• An Introduction to HACCP (Hazard Analysis and Critical Control Points)

Who Should Attend

This course is intended for food workers who have responsibility for managing food safety and those who professionally prepare, handle, serve, and store food

Assessment & Certification:

On completion of the course, the students undertake a 1 hour written assessment. Students who are successful in the examination will be awarded a Certificate in Primary Food Hygiene. The certificate is valid for 3 years from the date of training

Participants:

Maximum of 12 participants.

Duration

1 Day