Use Hygienic Practices For Food Safety

This course is the entry-level for basic food hygiene procedures. The course covers the practical skills and knowledge required in understanding the importance of serving and storing food safely, the necessary measures for serving food to vulnerable persons and the safety requirements for commercial food operations.

This course will teach you:

• Personal hygiene for staff members

• Cleaning food preparation areas

• Correct storage temperatures

• Dealing with high-risk food

• Prevention measures in kitchen pest control

Delivery mode: Face to Face

This unit is one of two required to be a Food Safety Supervisor in the Hospitality sector.
Learn the practical skills and knowledge required to implement a food safety program, and how to identify and correct any possible food safety breaches including:

• Handle food safely during storage, preparation, display, service and disposal phases
• Follow predetermined procedures as outlined in a food safety program

Upon successful achievement, the learner will be able to locate and understand the food safety program, know how to identify and correct any food safety breaches, understand how to dispose of waste and contaminated goods safely, and maintain personal hygiene in a manner appropriate to the workplace. This includes knowing what to do, and what not to do, in the case of illness.