Course content:
Module 1 – Keeping food safe and food safety legislation
• Who is responsible for keeping food safe?
• Why food safety and safety procedures are important
• Food Poisoning and Food Borne Illness
• Food Safety Law
• Enforcement Officers
• The FSA national Food Hygiene rating scheme
• Legal Notices and penalties
• Due diligence
Module 2 – – Food Safety Hazards and Contamination
• Food Safety Hazards and Contamination
• Microbial Contamination
• Sources of Bacteria
• Multiplication of Bacteria
• Viruses
• Bacterial Spores
• Toxins
• High and Low Risk foods
• Physical Contamination
• Chemical Contamination
Module 3 – Allergens
• Food Allergies and Intolerances
• Common Allergens
• Clear communication of allergen information
Module 4 – Food Spoilage, Preservation and Storage
• Temperature control
• Checking the temperature of food
• When to measure and what to do if the temperature is unsafe
• Storing new deliveries of food
• Date marks
• Chilled storage
• Stocking and cleaning the fridge
• Frozen storage
• Cooking foods safely
• Hot holding, cooling and reheating
• Food Premises and Equipment
Module 5 – Personal Hygiene
• Personal Hygiene and clothing
• Handwashing
• Hair, nails, jewellery
Module 6 – Food Pests and Control
• Types of Pest
• Signs of Pest Infestation and methods of control
Module 7 – Cleaning and Disinfection
• Cleaning and Disinfection – best practice
• Cleaning – health and safety guidelines
• Clean or disinfect?
Module 8 – Food Safety Management Systems
• HAACP Principles