Objectives

To provide food handlers with an appreciation of the fundamentals of good food hygiene practice and to meet the second tier of training as stated in the Caterers Guide to Food Safety (General Food Hygiene) Regulations 1995.

Course Content

• Food Poisoning
• Bacteriology
• Prevention of Contamination of Food and Food Poisoning
• Personal Hygiene
• Cleaning and Disinfection

Course Structure

The two hour course includes lectures enhanced by audio/visual material and practical teaching aids. Delegates are encouraged to actively participate in discussion sessions and group activities.

Examination

The course culminates with a short examination comprising of 20 multiple choice questions. Successful candidates receive a certificate from Food Alert.

Who Should Attend?

All food handlers and staff who have not been formally trained in food hygiene.

Benefits

• Superior food hygiene
• High quality public/company image
• Reduction in business risk
• Compliance with legal requirements.