The Food Standards Agency states that:
"Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely".
So, whether you work in healthcare, social care, home care, a school environment, a nursery, a Café, bar, hotel, restaurant, fast food outlet or kitchen environment, this course provides essential information when seeking to meet your obligations and adhere to UK and EU requirements.
It’s your responsibility to ensure that no-one is put at risk from food that has been prepared and/or handled by you and this course has been written against industry and sector standards/requirements and follows nationally recognised syllabuses that are used by both The Royal Society for Public health (RSPh/RIPh) & the Chartered Institute of Environmental Health (CIEh) and in addition, covers specific information associated with food businesses in Scotland who operate under the Food hygiene (Scotland) Regulations 2006. These regulations are updated on a regular basis and therefore it is important to keep up-to-date with any changes (such as those made in 2010, 2012 and 2014) as these may affect the business you work in.
Completing this course will therefore help to ensure you meet your legal obligations for training and also highlights individual responsibilities and codes of practice relating to Food hygiene. In addition, it illustrates the due diligence measures that should be taken to not only help protect public health but also protect YOU from the risk of prosecution. The topics covered in this comprehensive course include:
- Food Safety – Exploring why food safety is so important
- Food Poisoning – What causes food poisoning
- Bacteriology –Types of bacteria and factors that can affect its multiplication
- Prevention of Contamination – Explaining the controlling measures that can be put in place to prevent the spread of bacteria
- Temperature Control – how to correctly measure and record temperatures to reduce the multiplication of bacteria for certain food types
- Personal hygiene – how all food handlers must maintain the highest levels of personal hygiene
- Food Pests and Controls – how to keep your food premises maintained and free of pest infestation
- Food Premises and Equipment – Looking at methods to keep premises and equipment in good working order
- Cleaning and Disinfection – Methods to clean and disinfect equipment
- Food Safety Law and Enforcement – how to meet the legal obligations as a food handler/food business