AIMS:
This is aimed directly at all staff involved in the handling, serving and preparation of food. The aim is to insure safe preparation, handling, storage and infection control practices are in place in order to protect people from harm. The course also aims to give each candidate skills to risk assess food preparation areas and to implement food safety control measures.
CONTENT:
- Current legislation
- Food poisoning and high risk foods
- Physical, chemical and microbiological hazards to food
- HACCP (Hazard Analysis Critical Control Points)
- Safe storage of food and correct utensils
- Cleaning and Pest Control
- Best Catering Practice
LEARNING OUTCOME:
On completion of this Food Safety Awareness Distance Learning Pack each candidate will be able to:
- Highlight key elements of legislation
- Recognise the causes of food poisoning or high risk foods
- Identify hazards in food preparation areas
- Complete a risk assessment in relation to HACCP
- Demonstrate knowledge of food storage and food equipment safety controls
- Highlight preventative pest control risks
- Demonstrate knowledge of cleaning and food hygiene safety measures