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
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