Hygiene for Food Handlers and Food Safety

The purpose of this course is to understand food safety.

Course Contents:

• Introduction to food safety;
• Applicable food legislation;
• Foodborne illnesses;
• Personal hygiene;
• Kitchen hygiene;
• Safe food sources;
• Correct method of storing food;
• Temperatures of fridges, freezers, raw and cooked food;
• Cross-contamination;
• Food premises sanitation;
• General housekeeping;
• Reporting and Recording of illnesses;
• Inspections of food premises;
• Hepatitis A
• Method of infection;
• Stages of infection;
• Signs, symptoms and treatment of Hepatitis A;
• Prevention;
• Immunisation.