Course content

The course covers the following areas:

• Understand how individuals can take personal responsibility for food safety
• Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour
• Describe how to report food safety hazards
• Outline the legal responsibilities of food handlers and food business operators
• Understand the importance of keeping him/herself clean and hygienic
• Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
• Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds
• Understand the importance of keeping the work areas clean and hygienic
• Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
• State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
• Outline the importance of pest control
• Understand the importance of keeping food safe
• State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
• Explain how to deal with food spoilage including recognition, reporting and disposal
• Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
• Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
• Describe stock control procedures including deliveries, storage, date marking and stock ratio