By the end of this course you will:
- Be able to identify the food safety hazards (microbiological, chemical, physical and allergenic) and understand why and how to control contamination
- Understand how to handle and prepare food safely including how to safely chill, freeze, defrost, cool, cook, reheat and hot hold foods and how to monitor critical temperatures
- Understand the principles of safe food storage including preservation methods, effective stock control and traceability procedures and the difference between ‘Best Before’ and ‘Use By’ dates.
- Understand your responsibilities as a food handler, the importance of personal hygiene and hand washing.
- Understand the importance of cleaning and disinfection, pest control, waste control and how premises and equipment should be designed.
- Understand the principles of Food Safety Management Systems, the law in relation to food safety and role and powers of enforcement officers.
