The course is essential for anyone who handles and/or sells food, as it focuses on proper food handling, personal hygiene, and the company’s internal control procedures.
It is relevant to a wide range of professional fields, from kitchen staff and restaurants to the healthcare sector and food production.
We cover the following learning objectives:
- The occurrence, growth, and spread of microorganisms in food.
- Common foodborne diseases and their causes.
- Principles of good personal hygiene and production hygiene.
- Regulations governing the production, storage, heating, cooling, and sale of food.
- Risk assessment, critical control points (CCPs), and own-check (self-monitoring) procedures.
- The role of authorities in the inspection and approval of food businesses.
In short, the course is about ensuring that no one becomes ill as a result of contact with, handling of, or preparation of food. The focus is on correct storage, handling, preparation, and cooling of food.
The employer has the overall responsibility for ensuring compliance with food legislation and food safety requirements. This includes the development and implementation of an own-check (self-monitoring) programme, as well as the instruction and training of staff.
NB the course is online with e-learning.