Description
Outline
Our ½ day course will help with your legal requirement that staff involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.
This applies to all food handlers and non-food handlers who work in your business (food service, manufacturing and retail) whether they are full-time or part-time members of staff, seasonal or occasional workers or voluntary staff members. It covers what employees need to know within the first month of employment. For employees involved in a low-risk activity in your premises that this training may be delivered within three to six months of employment.
Course Outline
- Introduction to Food Hygiene.
- Food safety Legislation.
- Basic Microbiology.
- Food Poisoning.
- Contamination & the prevention of food poisoning.
- Purchase to service.
- Personnel Hygiene.
- Food Pests & control.
- Cleaning & disinfection.
