Why do your employees need manual handling training? Knowing and following current manual handling regulations is good business sense. All employers have a legal duty
What is HACCP and why is it important? Every food establishment is responsible for ensuring the food and drink they sell is safe to consume.
£20.00 + VAT
Course Duration: Approx 60 minutes
This course is aimed at any food handlers working in the manufacturing industry. This includes food factory workers in large and small food businesses. This course provides helpful guidance on the importance of cleanliness, with a particular focus on personal hygiene.
Those taking the course will learn about pest control, food premises, food storage and preparation and finally food safety enforcement.
| Content | Description |
|---|---|
| Module 1 - Course aims and learning outcomes | Course aims and learning outcomes |
| Module 2 - Introduction to food safety and hygiene | What is food safety and hygiene? Why it’s important, Examples, Useful definitions, Key legislation |
| Module 3 - Food Hazards and Controls | Microbiological food hazards, Pathogenic bacteria, Spoilage bacteria, Symptoms of food poisoning, Causes of bacteria growth, Norovirus, Controlling microbiological hazards, The role of temperature in controlling bacteria growth, Chemical hazards, Causes and controls of chemical hazards, Allergenic hazards and controls, Physical hazards and controls |
| Module 4 - HACCP | What is HACCP? What are the principles of HACCP? |
| Module 5 - Personal Hygiene | Why personal hygiene is important, Risks of poor personal hygiene, Food handler responsibilities, Hand hygiene, Personal Protective Equipment (PPE), Reporting illnesses |
| Module 6 - Food premises and equipment | Choosing the right premises, What facilities need to be present, Food preparation areas, Equipment, Food waste, Health and safety, Fire safety |
| Module 7 - Food pests and controls | Main types of food pests, How pests pose a risk to consumers and food businesses, Controlling food pests, Signs to look out for |
| Module 8 - Cleaning and disinfection | Why cleaning is important, What does the law say about cleaning premises and equipment? Stages of cleaning, Clean as you go, Waste management |
| Module 9 - Food preparation and storage | Separating food, Chilled food storage, Dry food storage, Storing fruit and vegetables, Freezing and thawing, Use by dates, Food preparation, Cooking and reheating, Acrylamide |
| Module 10 - Food safety enforcement | Who is responsible for enforcing food safety and hygiene law? Powers to act, Recent cases, Food hygiene ratings scheme |
Our courses are accredited by the CPD certification service. This guarantees our courses are of the highest quality.
All of our courses include a quality assured certificate, downloadable on completion of the final assessment. We also provide a link that can be passed to employers that allows them to verify your certification.
Our certificates do not have an expiry date, however, depending on the industry best practice guidelines, we recommend refreshing your training over 3 years.
Submit this form to let us know what course you are interested in and we will contact you with our availabilty.
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Please fill out the form below, once we receive your form, we will contact you with available dates.
This form collects your name, email and content so that we can provide you with more information on your project. For more info check our privacy policy where you’ll get more info on where, how and why we store your data.
If you are looking for an efficient, cost effective way to train your team, we can help.
Request our team management training guide today!
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