Food Safety and Hygiene

Food Safety and Hygiene

It is an obligate responsibility for food establishments to prepare and keep food safe for their customers. It is therefore important that all food service workers and various organizations involved in the food supply chain acquire some knowledge in food safety and hygiene in order for them to function better in their quality and safety operations. The food safety and hygiene training is a learning exercise of transferring knowledge to Food Safety Managers and Handlers. The training program provides participants with basic skills and knowledge of food handling, food safety, quality control, and hygiene concepts that are applicable in the food industry. The courses required for this certification are offered on site and in a classroom based. We have experienced tutors and industry professionals who are committed to deliver high quality, applicable and competent based training sessions that suit all clients. Training sections are offered either in English, French or a local language preferred by our clients (if the resource is available).

Our food safety and hygiene training is in three levels:

Level I - (Basic Food Safety and Hygiene)

  • This level is divided into sections that cover the following areas:
  • An introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used; here we will look at how they relate to all the ten (10) food service points.
  • The importance of Food Safety – This section looks at the consequences of poor food safety and hygiene and causes of food borne illness.
  • Food Safety Hazards and Contamination – This section explores contamination of food by food safety hazards; what they are, where and how they arise and the practical activities to prevent and control hazards.
  • Personal hygiene – This section looks at why personal hygiene is so important when working with food – from cleanliness, thorough hand washing and keeping a clean and tidy appearance.
  • Hygienic premises and Equipment – This section looks at the importance of keeping everything clean and tidy, such as good housekeeping, cleaning and maintaining pest free conditions.

Certification

On completion of this training, you will be awarded a certificate.

Duration

The duration of this training would last for two weeks

Entry Requirements

There are no specific entry requirements for this training.

Target group

  • This training is aimed at people who display an interest in the subject area and is suitable for: 
  • Anyone looking to improve his/her knowledge of food hygiene in a domestic environment.
  • If you are working with, or intend to work with food related business

 

Level II - (Intermediate Food Safety and Hygiene)

This level covers:

  • An introduction to Food Safety and Hygiene - Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served.
  • Impact of Food-Borne Illness - looking at what food-borne illnesses are and how they affect us.
  • Understanding Food Law - food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result, there are many opportunities for it to become contaminated. In this section, we look at legislation in place that relates to food hygiene and safety.
  • Food Safety Hazards and Contamination - exploring food safety hazards and how they arise and consider how they can be prevented and/or controlled.
  • Food Preservation, Storage and Temperature Control - how to preserve food, including appropriate storage and temperature controls.
  • Personal Hygiene - this section looks at why personal hygiene is so important when working with food - from hand washing to legal requirements.
  • Hygienic Premises and Equipment - this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.

Anyone handling food and drink within the catering sector must be trained in Food Safety and Hygiene and apply it to their work. This module is aimed at anyone working in a catering or hospitality environment, whether employed or self-employed, who handles food and drink as part of their everyday or occasional working routines. Typically, this would include people working in hotels, cafes, bars, restaurants, kitchens, fast food outlets, catering in hospitals, schools and colleges.

Certification

When you have successfully completed your training, you will receive a Certificate. Our Certificates are of extremely high quality. The certificate should be displayed to show appropriate training has taken place.

Duration

Approximately 2 weeks

Target Audience

This food safety and hygiene module is aimed at:

  • Anyone working in a role that involves contact with food, or the management of such people
  • Regulations require that anyone involved in food handling must be appropriately trained in food safety.
  • The module can be used either as Induction, Awareness, Refresher and Foundation Training

Entry Requirements

There are no specific entry requirements for this training

 

Level III  - (Advance Food Safety and Hygiene)

Plan

  • Understand the role of the supervisor and food business operator in ensuring compliance with food safety legislation
  • Understand the application and monitoring of good hygiene practice
  • Understand how to implement food safety management procedures
  • Understand the role of the supervisor in staff training and food safety management procedures

Topics to be covered in the training include:

  • Food safety hazards and contamination
  • Food microbiology
  • Food-borne illness
  • The role of the supervisor in ensuring food safety
  • Food preservation
  • Food storage and temperature control
  • Personal hygiene
  • Workplace equipment and design
  • Cleaning and sanitation
  • Pest control
  • HACCP and food safety
  • Module summary

When you have successfully completed your training, you will receive a Certificate. Our Certificates are of extremely high quality. The certificate should be displayed to show appropriate training has taken place.

Entry Requirements

There are no specific entry requirements for this training.

Duration

The duration of this training will two weeks

Target group

The training is suitable for all supervisors or small business owners working in the food industry and is the ideal progression for anyone who has completed a level 2 Food Safety and Hygiene training, but is now taking on further responsibilities for food safety within a business - or for anyone who just wants to know more!