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 info@firstneeds.co.uk