Back to Food Safety, Hygiene & HACCP
This qualification will benefit anyone working in a situation where food is prepared, cooked and served. It is relevant to all catering, retail or manufacturing operation.
Successful completion of the training program and assessment will enable candidates to understand:
• The terminology used in food safety
• The laws that apply to food businesses and food handlers, and should be able to describe, in general terms, the requirements of the current regulation
• The concepts of food hazards and how the risk of food poisoning can be contained
• How to take product and equipment temperatures
• How a reduction in storage temperature will minimize bacterial multiplication
• The importance of high temperatures in the supply of safe food
• That food handlers can pose a risk to food safety
• The importance of utilizing appropriate storage conditions for different types of food
• The importance of cleaning in food premises
• The need for high standards for structure and equipment to promote good hygiene in food premises.