COURSE OVERVIEW

This course is designed to provide delegates with a detailed and up-to-date overview of food safety level 1 & 2. 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.
Participants will also discuss the key food safety legislation that caterers must comply with, including definitions of key terms and information on how the law is enforced by environmental health officers; controlling microbiological hazards using temperature, time and preservation and why it’s essential for cross contamination and food spoilage to be prevented; the three categories of hazards covering physical, chemical and allergenic and some of their common sources plus ways of preventing them from contaminating food; the importance of maintaining control over suppliers and delivery as well as ensuring the food temperature is correct and the products are labelled adequately and stored safely; the correct temperature and time controls needed during food preparation including cooking, reheating, hot holding, cold holding and cooling.
During this interactive course, participants will learn the key responsibilities of food handlers in regards to personal hygiene and the importance of protective clothing and why it’s necessary to control bad habits; the need for cleaning schedules and how employees can ensure they are cleaning the premises and food handling equipment safely and effectively; and some further useful information, documents and links that may need when starting up or running a food catering business.