December 12, 2018 from 9:00 am to 5:00 pm
This course will outline the importance of food safety procedures, risk assessment, safe food handling and behaviour and will describe how to report food safety hazards and outline the legal responsibilities of food handlers.
The programme explains the importance of personal hygiene in food safety, including its role in reducing the risk of contamination while emphasizing the importance of clean and tidy work areas and equipment include cleaning and disinfection methods, and their safe use, storage and waste disposal.
Learn how to reduce contamination risks, the importance of pest control, cross contamination including microbial, chemical, physical and allergenic hazards and identify hazards when dealing with food spoilage including recognition, reporting and disposal.
We will also cover safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food along with the importance of temperature control identifying best practices in stock control procedures including deliveries, storage, date marking and importance of stock rotation.
Programme duration – 1 day
Aims: To increase the delegate’s knowledge & understanding of food safety within their workplace role.
Objectives – Delegates will be able to Identify & describe:
- The importance of food safety procedures, risk assessment, safe food handling and behaviour
- How individuals can take personal responsibility for food safety
- The importance of keeping him/herself clean and hygienic
- The importance of keeping food safe
- The correct reporting of food safety hazards and outline the legal responsibilities of food handlers
- The importance of clean and tidy work areas and equipment
- The importance of pest control, cross contamination including microbial, chemical, physical and allergenic hazards
- Dealing with food spoilage
- Safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
- The importance of temperature control
- Good practices in stock control
This Course is for: Staff who prepare or serve food.
Food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. The topics are regarded by the Foods Standards Agency as being important to maintaining good practice.
This programme is accredited by Highfield HABC Level 1 or 2 Award in Food Safety in Catering has been accredited by the regulators* of England, Wales and Northern Ireland and is part of the Qualifications and Credit Framework (QCF). *The regulators are Ofqual in England, DCELLS in Wales and CCEA in Northern Ireland. It is supported by People 1st, the Sector Skills Council for hospitality and catering.