Hygiene, Health and Safety Management

The aim of this food hygiene training programme is to raise understanding and achieve good standards of food safety and hygiene. It covers of a wide range of key food safety issues, including the three main types of food safety hazard, their sources and methods of control.

Typical Course Outline

• An introduction to Food Safety and Hygiene
• Healthy Eating
• Impact of Food-Borne Illness
• Food Poisoning
• Understanding Food Law
• Food Safety Hazards and Contamination
• Food Preservation, Storage and Temperature Control
• Personal Hygiene
• Hygienic Premises and Equipment
• Hazards Analysis and Critical Control Point (HACCP)