Intro to Hygiene for Food Handlers & Food Safety Awareness
- To equip the participant with knowledge about microorganisms, how they are spread, how they can be controlled and the basics of food poisoning
- To equip the participant with personal hygiene knowledge, cleaning and sanitation, housekeeping practices, food-handling practices, temperature control, pest control and basic documentation.
- Understand the basic principles of Food Safety and your role in its implementation
- List the basic principles of Food Safety - including FSSC 22000
- Recognise the importance of hygiene in a Food Safety system
- Apply the basic principles in a practical way
PART 1: INTRODUCTION TO HYGIENE
The following topics are covered in the first part of the presentation:
- Basic hygiene principles including germs and food poisoning
- Personal hygiene
- Code of conduct
- Cleaning and sanitation
- Food handling
- Temperature control
- Pest control
- Basic documentation
PART 2: FOOD SAFETY AWARENESS
- What is Food Safety?
- Background to Food Safety
- Reasons for implementing a Food Safety system
- How Food Safety works
- Identifying hazards and control measures
- Overview of pre-requisite programmes (including personnel practices, cleaning and sanitation, pest control, construction and maintenance, production and process control, supplier quality assurance)
- Overview of FSSC 22000 principles
- Overview of CCPs, critical limits, monitoring procedures and corrective actions
- Your role in the Food Safety system
A certificate of attendance will be issued once the course has been successfully completed.
- Production staff
- Staff involved in food handling and related areas
- Supervisors and unit managers
Due to the COVID-19 pandemic and subsequent lockdown, we are not currently running face-to-face training. However, a number of our courses are running online - either by way of webinar-style training or learn-at-your-own-pace courses. Get in touch with our team via the link below to discuss training availability and options to suit your needs.