Foundation Certificate in Food Hygiene
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Designed for all food handlers in hospitality, catering, food retailing or food processing environments. Contents Food Poisoning. Bacteriology. Prevention of Contamination and Food Poisoning. Personal Hygiene. Premises. Equipment and Pest Control. Cleaning and Disinfection. Legislation and the Law: The Food Safety Act 1990. General Food Hygiene Regulations 1995 (to include HACCP).
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Further Details
Purpose
To Provide an underpinning knowledge of Basic Food Hygiene to enable delegates to:-
Identify the need for Basic Food Hygiene
Identify the symptoms and main causes of food poisoning
Understand the characteristics of bacteria and their potential to cause disease
Understand methods of preventing food poisoning
Understand the need for a high standard of personal hygiene
Recognise the need for high levels of hygiene in the workplace
Understand the need for high levels of cleanliness in food premises
Have an understanding of the basic legislative requirements
All students who achieve the required standard will be awarded the Basic Food Hygiene certificate issued by the RIPH or CIEH
This Training Course is offered "in house" at the following locations:
Lancaster
Peterborough
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
