Flexible, cost-effective, and results-driven – there’s lots to love about elearning as a training option. Whether you’ve got an urgent skill gap that needs filling, or you want your people to be able to train on-the-go, elearning could be the option for you.

In this module you will:

  • Understand your responsibilities with regard to food legislation
  • Become familiar with the different type of bacteria, the different types of food poisoning and how food can become contaminated
  • Understand the importance of working in a safe, hygienic and healthy work place
  • Understand how to store and prepare food following safe working practises
  • Understand the 7 key principles of the HACCP food management systems
  • Understand the importance of clean schedules
  • Understand the importance of good personal hygiene

Summary:

Section 1: Food Legislation

  • The Food Hygiene Regulations [Republic of Ireland]
  • Republic of Ireland legislation
  • Due diligence
  • The Environmental Health Officer

Section 2: Bacteria in Food

  • Types of Bacteria
  • High Risk Foods
  • Bacteria Multiplication
  • Bacterial Spores
  • The Germometer
  • Food Spoilage
  • Signs of Spoilage

Section 3: Food Poisoning

  • Food Poisoning Increases
  • The Causes of Food Poisoning
  • Types of Bacteria
  • Hazards Contributing to Food Poisoning
  • The Food Poisoning Chain
  • The Control of Food Poisoning
  • Methods of Controlling Food Poisoning
  • Food Borne Illness and Disease
  • Food Borne Bacteria
  • Transfer of Bacteria

Section 4: Food Contamination

  • Types of food contamination
  • How contamination occurs
  • Cross contamination
  • Contamination controls
  • Pest control
  • Colour coding

Section 5: The Food Journey – From Purchase to Service

  • Stage 1 – Purchase
  • Stage 2 – Storage
  • Stage 3 – Preparation
  • Stage 4 – Service

Section 6: Cleaning

  • The Importance of Cleaning
  • Food handling equipment
  • The storage and use of leaning materials
  • How to clean your kitchen
  • Chemicals used for cleaning
  • The cleaning procedures
  • Cleaning schedules

Section 7: Hygiene & Health at Work

  • Good Personal Hygiene – The Five Key Factors
  • Washing Hands
  • How to Wash Hands
  • Reporting Illness
  • Food Allergies
  • Common Food Allergies

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