Description
SUITABLE FOR:
Managers, Catering Superintendents, Senior Chefs, Chefs, Caterers, Restaurant Managers, Food and Beverage Managers, Clubhouse Managers, and all personnel at all levels who have responsibility for handling food.
OBJECTIVES:
By the end of the course, delegates will have:
- Have examined the main points under current food hygiene legislation
- Have recognised why good hygiene practices are important for their business and what happens if they deviate from them
- Understand the main causes of food poisoning and how to reduce the risk of becoming contaminated.
- Have full understanding of their responsibility to ensure that food stays hygienic from delivery to service
SUMMARY:
The course is designed to meet the requirements of the Food safety Regulations and covers the principles of the food hygiene and catering in a simple and interesting manner and is directed at those working in kitchens or preparing, supervising, serving or selling food. The topics covered include:
Day One
- Bacteriology: Bacterial and non-bacterial food poisoning
- Food Poisoning and Food Borne Diseases
- Introduction to Risk Assessment
- Personal Hygiene
- Legislation
- Video
Day Two
- Physical Contamination of Food and it’s Prevention
- Food Storage and Temperature Control
- Food Safety Management
- Case Study
- Video
Day Three
- Hazard Analysis Projects
- Food Preservation
- Design and Construction of Food Premises and Equipment
- Training and Education
- Case Study
Day Four
- Cleaning and Disinfection
- Pest Control
- Video
- Management control techniques
Day Five
- Case Study / Exercise
- Written examinations 2.5 hours
