Introduction to Food Safety Licences

£10.00 Plus VAT

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Description

Introduction

  • Aims of the course
  • Benefits of Good Food Safety
  • Cost of Poor Food Safety
  • HACCP

 

Section 1 – Food Safety Hazards

  • Understanding the four types of hazards: Physical, Chemical, Allergenic and Biological.
  • Where bacteria are found
  • The main reason for food poisoning
  • Food Poisoning Symptoms
  • Vulnerable groups
  • Different types of food poisoning bacteria
  • What is an Allergen
  • The 14 legally defined Allergens
  • Cross contamination

 

Section 2 – Personal Hygiene

  • Protective clothing
  • Entering and working in a food preparation environment
  • Hand Washing
  • Cross contamination

 

Section 3 – Other Essential Good Practices

  • Temperature Control
  • Different stages of cleaning
  • Understanding the different cleaning chemicals
  • Food pests and pest control
  • Traceability
  • Food factory golden rules

 

Duration 30 Minutes