Overview: To aid participants in understanding health & safety issues relating to food hygiene and health & safety within the workplace.
Outcome: The course is designed to promote participants knowledge on set standards that a food handler must know taking into consideration the various requirements that must be met in order to achieve acceptable standards of food hygiene.
Topics Covered: Bacteriology, Food Poisoning, Cross Contamination, Personal Hygiene, Protective Clothing, Food Storage & Preservation, Premises & Equipment, Pest Control and Cleaning & Disinfecting.
Number of Attendees:
A maximum of 15
Who should Attend:
All those staff who work with or come into contact with food within the workplace.
