The Essentials of Food Hygiene

The course provides the Essentials of Hygiene and how they may be applied to control food safety.

COURSE OBJECTIVES

- To provide an overview and the fundamental understanding of the essentials e.g. Food Hygiene.

- To provide awareness of the Hygiene good practises.

- To provide an introduction to HACCP management system.

WHO SHOULD ATTEND?

It is aimed at persons in food and beverage establishments:

- Staff who are not food handlers may also need training as a matter of goods practise e.g.: Kitchen cleaners,   site engineers and other support staff.

- Those who may be involved in food technology, recipe design, food preparation, production, storage, sales and   purchasing, distribution, product safety, product handling, food hygiene, cross contamination, engineering,   cleaning and shift working.

- Senior supervisors and managers who do not actually handle food but who may have a direct influence on the   Hygiene operation of the business

LEVEL OF SKILLS
Delegates are not required to have any previous formal education in Food Hygiene but it is of value that delegates are involved in the food business

INSTRUCTIONS
The course runs over a period of one day.

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