Course Description
This Course will enable end users to understand best practices in food handling, importance of continuous hygiene and risks of bad practices when dealing with food commodity and equipment that facilitate the production of food.
Key concepts covered include:
- Microbiological, Chemical and Physical Hazards in food, including their identification and control
- Differences between an allergy and an intolerance and describes the symptoms of each. The module also explains your responsibilities as a food handler and details the 14 named food allergens as listed in the EU Food labelling legislation
- Requirements of Good Hygiene Practices, including personal hygiene, health status, personal cleanliness, correct hand washing procedure, cross-contamination, cleaning and sanitation procedures and, storing and handling cleaning chemicals
- Requirements for pest control and waste management as essential prerequisites to prevent food contamination
- Food safety legislations including the general principle of food law, EU Hygiene pack and Animal by Product regulations
- Requirements on Hazard identification and control and monitoring of critical control points with a food environment
