This basic Food Hygiene course includes the following elements:

  • The principles of HACCP (Hazard Analysis and Critical Control Points)
  • Protecting food against the risk of contamination
  • Foods most likely to be vehicles of food poisoning organisms
  • Effective cleaning and disinfection of premises and equipment
  • Personal hygiene of staff, which includes correct hand-washing and drying techniques
  • How thorough cooking or processing destroys any harmful bacteria
  • Food losses due to premature spoilage
  • The legal and moral obligation to provide safe food

This training course is mostly theoretical but includes practical elements including use of a UV light box to demonstrate hand hygiene.