COURSE OVERVIEW

 This practical and highly-interactive course includes real-life case studies where participants will be engaged in a series of interactive small groups and class workshops. 

This course is designed to provide delegates with a detailed and up-to-date overview of food safety level 1. It covers the food safety and the law surrounding food hygiene as well as health issues that consumers may develop from contaminated food; the four most common food safety hazards that may be present in a workplace and how they pose a risk to consumers if they get into food; controlling food safety hazards with proper food hygiene practices; and ensuring that food is not cross-contaminated and preventing bacteria from multiplying and how to prevent pests from gaining access to the premises. 

 

Further, the course will also discuss the proper handwashing procedures and the importance of staff notifying their supervisor or manager if they are ill; the importance of effective cleaning for maintaining a high standard of food hygiene; and the 6 stages of cleaning required to thoroughly disinfect equipment and surfaces.