Food Hygiene

Food Hygiene

The Food Safety Act 1990 was introduced following an increase in cases of food poisoning in the late 1980’s
The Food Hygiene Regulations 2006 require a risk assessment and anticipation of food safety problems before they actually occur
Hazard Analysis and Critical Control Points (HACCP).

Our Food Hygiene Course covers;

  • Personal protection
  • Food purchase
  • The main food poisoning bacteria
  • In-transit protection of food
  • Safe storage of food
  • Kitchen cleaning
  • Cooking safely, etc.

Successful completion of this course will enable you to; 

  • Describe the legal requirement with regard to food hygiene and safety
  • Explain the results of poor food hygiene practices at work and at home
  • Recognise the causes of food poisoning
  • Recognise food poisoning symptoms
  • Understand the importance of good personal hygiene
  • Understand the importance of correct food handling and preparation at work


If you would like to book a Food Hygiene Course, either solely for you or on to one of our already running courses (Please see ‘what’s on’ in our calendar) please contact us on