Intended for:

Food handlers involved in the preparation, manufacture, packing and/or handling of non-
high risk food and wrapped food.

Course contents:

• The importance of hygiene in the food industry
• Pathogenic organisms – the potential to cause illness
• High and low risk foods
• Causes of food poisonings and how to avoid them
• Personal health and hygiene: importance; the need to report illness; no smoking
• Cross contamination: its causes and prevention
• Food storage: protection; temperature control; rotation
• Foreign bodies’ in food: types and prevention
• Cleaning and disinfection: materials used, methods, storage of detergents
• Waste disposal: storage and hygienic disposal
• Pest control: importance of control.
• Legal requirements as per local legislation
• Any particular topic related to the delegates’ job

Duration: Three (3) hours.

Certificate valid for 2 years

Assessment practical and written examination

Course fee includes certification and student notes