Food Safety

What the course covers:

• The Law
• Roles and responsibilities
• Hazard Analysis Critical Control Points (HACCP)
• Hazards
• Pathogenic bacteria
• Controlling bacterial growth
• Food poisoning/ avoiding food poisoning
• Handling practices and temperature controls relating to food
• High risk and low risk foods
• Cross contamination
• Common faults in food safety
• Cleaning and disinfection
• Storage
• Consequences of good and poor food safety

How this course can be completed:

• Classroom: this course can be completed as a half-day course in a classroom environment, which lasts approximately 2.5 learning hours. Often a more time and cost-effective way of completing this is to follow it up with our Infection Control course, which also lasts approximately 2.5 learning hours.
• Webinar: this course can be completed as part of our Food Safety & Infection Control webinar, which lasts approximately 2 learning hours.
• E-Learning: this course can be completed on our online learning platform, Bridge. We estimate the e-learning course should take no longer than 2 hours to complete.