Food Safety for Catering

This course is designed to provide all employees who prepare food and beverages with the essential knowledge and understanding of basic food hygiene in the workplace. The programme is underpinned by the Food Safety Act 1990, The Food Hygiene (England) Regulations 2006 and the Food Standards Agency.

The aim of this course is to provide candidates with the under-pinning knowledge required to enable them to safely handle all aspects relating to food preparation and delivery to a customer.

DESCRIPTION

 By the end of this unit you will be able to:

• Understand the importance of food safety
• Identify common food hazards
• Know the 14 key Allergens
• Understand the importance of good hygiene
• Know the six stages of cleaning and disinfection
• Identify pests and types of pest control
• Know how to prevent contamination
• Understand safe temperatures of food
• Know good practices when storing food

Course content

• Consequences of good and bad food hygiene practices
• Food Poisoning
• Contamination hazards
• Bacterial Growth
• Prevention of cross contamination and food poisoning
• Cleaning
• Employer and Employee Responsibilities and food safety standards
• Storing, handling and disposing of food

Assessment

• Participation in group activities
• Oral answering of questions during the course
• Post course knowledge test