Basic Food Hygiene

This course is accredited by the Royal Institute of Public Health. Regulations under the Food Safety Act 1990 and the Food Safety Regulations 1995 require that anyone involved in food handling must be appropriately trained in food safety.

General Information

Holders of this qualification will have knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. This is important to understanding and maintaining good practice in the handling, processing and preparation of safe food.

Assessment

The course lasts for 6 hours. There is a 30 question multiply choice test at the end of the course. You are required to get 20 out of 30 to pass. Those who meet the required standard in the short test will receive a certificate from the RIPH.

Course Content:

Hygiene Systems

• Personal health & hygiene Pest Control
• Food Preservation Methods of waste control
• Methods of cleaning and disinfection
• Temperature control and storage
• HACCP

Legal Responsibilities The Characteristics of Food Borne Illness

• The role of the EHO The principal causes of food –borne illness
• The types of penalties The principal symptoms of food borne illness
• The legal responsibilities of Food handlers and managers

To Book: To check when the next available course is as well as book a place, please call 0141 552 4494.

Course Dates & Venue