The objectives of the course are. understand the principles of food hygiene and apply this knowledge in the workplace. understand the reasons for good food hygiene. understand basic food microbiology. be able to state the main sources and methods of transmission of food poisoning and food borne disease. state how food can be contaminated and describe methods of prevention.
Suitable for: All persons who are, or potentially will be involved with the preparation and presentation of food as part of their job role.
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A course requiring approximately six hours classroom time and an allowed one hour for the examination. Candidates will need to read their course books in their own time to consolidate on
the information given In the classroom.
The objectives of the course are;
understand the principles of food hygiene and apply this knowledge in the workplace,
• understand the reasons for good food hygiene
• understand basic food microbiology
• be able to state the main sources and methods of transmission of food poisoning and food borne disease
• state how food can be contaminated and describe methods of prevention
• state the conditions needed far bacterial growth and demonstrate an understanding of strategies to minimise understand the reasons for good personal hygiene
• understand personal responsibilities, including reporting of illness, pests and faulty equipment
r be aware of the practicalities of applying good practice
All candidates will be required to undertake an and of course, multiple choice examination.
Successful completion of the end of course examination will result in a nationally recognised qualification; the Foundation Certificate in Food Hygiene, issued through the Chartered Institute of Environmental Health.