Food Hygiene

The sections covered include:

• Learning Objectives and an introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served.
• Impact of Food-Borne Illness – looking at what food-born illnesses are and how they affect us.
• Understanding Food Law – food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
• Food Safety Hazards and Contamination – exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
• Food Preservation, Storage and Temperature Control – how to preserve food, including appropriate storage and temperature controls.
• Personal Hygiene – this section looks at why personal hygiene is so important when working with food – from hand washing to legal requirements.
• Hygienic Premises and Equipment – this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
• Hazards Analysis and Critical Control Point (HACCP) – it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.

Anyone handling food and drink within the catering sector must be trained in Food Safety and Hygiene and apply it to their work. This module is aimed at anyone working in a catering or hospitality environment, whether employed or self employed, who handles food and drink as part of their everyday or occasional working routines. Typically this would include people working in hotels, cafes, bars, restaurants, kitchens, fast food outlets, catering in hospitals, schools and colleges.