This unit provides an outline of the key terms that relate to food safety. Benefits of good hygiene and costs of poor hygiene are explained, along with food poisoning symptoms, high-risk groups and the food hygiene rating schemes in the UK.
In this unit you will learn:
- What safe food is and why this is important
- The key terms in relation to food safety that we will be referring to throughout the course
- The benefits to a food business of having good hygiene standards
- The costs to a food business of having poor hygiene standards
- Food poisoning symptoms and those groups of people who are higher risk
- The Food Hygiene Rating Scheme (England)/ Food Hygiene Information Scheme (Scotland)
