Overview:
This course is aimed at those who use, handle and prepare food within the work-place.
Aims & Objectives:
To enable delegates to:
- Determine the effects of Food Poisoning
- Have an appreciation of Bacteriology - in the food hygiene context
- Understand Prevention of Contamination & Food Poisoning
- Describe and demonstrate Personal Hygiene
- Understand the importance of Clean Premises, Equipment & Pest Control
- Describe the Importance of Cleaning & Disinfection
- Understand Legislation
By the end of the course delegates will have a clear understanding of the importance of ensuring appropriate food hygiene is employed within the workplace.
- Tutor presentations
- Group discussions
- Exercises
- End of course assessment
Delegates who successfully complete the end of course assessment will receive
the Chartered Institute of Environmental Health Level 2 Award in Food Safety.
Intended For:
Food Handlers, Care Workers, Child Minders and anyone else who is involved in food preparation in their place of work.
No prior qualification or experience required to attend this course.
