Introduction

This course is designed as a first qualification for workers employed in the food industry, as well as catering and fast food operatives.
Certificates more than 3 years old should be renewed

Content

The course consists of the following sessions:
Bacteriology
Causes of food contamination, characteristics of bacteria, moulds and viruses
Prevention of bacterial contamination.
Symptoms and types of food poisoning

Persoanl Standards
Principles of good personal hygiene practice.
Importance of good hygiene in the prevention of contamination

Storage and Temperature Control
Cross-contamination and temperature control.
Correct thawing procedures, effects of cooking. Implications of reheating. Principles and good practice involved in the use of chillers, refrigeration and freezers. Rules of food storage, data coding, pasterurisation, sterilisation.

Pest Control
The role of vermin in food poisoning, rodent infestation, cockroaches and flies

Cleaning and Disinfection
Detergents and disinfectants, cleaning schedules

Food Hygiene Legislation
Foof hygiene regulations. Roles of Environmental Health Officer. 1990 Food Safety Act
There is a 30 question multiple choice assessment paper at the endof the course. On successful completion, delegates will be awarded a CIEH Foundation Certificate in Food Hygiene.

Duration:

1 Day Full-time