Food Hygiene

This course is often referred to as the basic food hygiene certificate. 

All food handlers can satisfy their legal requirements by taking this course. It is designed so that anyone working with or around food can gain a necessary general understanding of food safety practice; this includes temperature control, safe cleaning products, sanitisation and also ensuring maintained hygiene of premises, equipment and staff. Having completed the course, delegates will be able to apply this knowledge in the workplace to prevent food poisoning and the spread of bacteria and germs.

• EU legislation, legal requirements and food safety legislation
• Hazards from delivery and Hazard Analysis and Critical Control Points (HACCP)
• Risk control, prevention of contamination and contamination leading to poisoning.
• Allergies and intolerances
• Temperature control (safe cooking, storing and serving temperatures)
• Safe products that can be used to sanitise food equipment and how to  use them appropriately
• The importance of good personal hygiene, keeping your premises clean and pest free