Further Details
Contents
Relationships between food hygiene and food-borne illness and the socio-economic cost of food-borne illness and their relationship to food safety. Characteristics and classification of bacteria. Causes and control measures of food-borne illnesses. Physical contamination of food and measures available for its prevention. Providing and maintaining suitable conditions for the storage of all types of food. Satisfactory design, the use of suitable materials in the construction of food premises and equipment, and the need for maintenance and improvement plans. Principles and procedures for the satisfactory cleaning and disinfection of food premises. Habitat and characteristics of food pests, the need for control, and effective methods for their control. Standards of personal hygiene. The need for and techniques involved in food hygiene training. Format and relevance of UK and European Union legislation as it relates to food safety. Importance of and the techniques involved in managing food safety.
Successful candidates will be able to:
.: Guide and advise on the management of food hygiene in a food business
.: Contribute to the management of hygiene in a wide variety of food businesses
.: Identify further technical knowledge necessary in complex processes
.: Determine further training requirements
.: Identify areas for legal compliance
.: Determine good practice
.: Design an improvement plan
.: Outline a HACCP type study
.: Promote and encourage good standards of food safety
.: Liase with enforcement officers
.: Deliver level 1 food hygiene training (with appropriate training skills).
Guide price
£200 per candidate 10 minimum |
