Food Handling and Hygiene

This one day course covers all the relevant information for those managers and supervisors working in the food industry.;

The Course Covers

• The Food Safety Act 1990
• The need for food hygiene
• The causes of food poisoning
• The prevention of food poisoning 
• Contamination and bacteria 
• Pests 
• Food preparation measures - cooling - cooking
• conventional
• microwave 
• Temperature controls
• Correct storage
• The need for personal hygiene and clothing hygiene
• Cleaning or work surfaces and equipment
• Recommended surfaces and equipment for kitchens
• Course Test

Certification

Institute of Environmental Health certificate (optional) or Training World Certificate