This course will be delivered over two days (12th and 19th November) by About Hygiene

Training Aims and Objectives:

• To inform the learner about the legal responsibilities of a food handler in a food enterprise including the legal enforcement actions open to regulatory authorities.
• To facilitate a comprehensive understanding of food handlers personal responsibilities.
• To explain key food safety hazards (chemical, physical and microbiological, allergens and cross contamination)
• To facilitate a comprehensive understanding of food hazards and food borne illness and how they may occur.
• To enable the learner to demonstrate operational procedures in a food safety system based on the principles of HACCP (Controlling hazards by monitoring and temperature control at Delivery, Storage, Preparation and Processing in a food enterprise)
• To provide the learner with the knowledge and skills of pre-requisite control and monitoring in a food enterprise in the following areas - pest prevention and control, internal and external waste disposal procedures, safe use and storage of cleaning chemicals and good housekeeping procedures