There is a legal requirement that food handlers receive appropriate supervision, instruction and/or training in food hygiene and allergen awareness, to enable them to handle food safely. The most straightforward way to achieve this is through a good training course… like this one!
By the end of this course delegates will understand:
– Their responsibilities as a food handler
– The different types and causes of food poisoning
– How to handle food safely and prevent cross contamination
– How to successfully clean food preparation equipment and surfaces
– The importance of personal hygiene, correct food storage and safe food temperatures
– The importance of accurate record keeping and monitoring
– How to comply with current legislation
– An outline of Food Management Systems (HACCP)
– Food allergen awareness including:
– Effects that allergies have in the body
– Common allergens
– The consequences of undesired exposure to allergens
– The rules for allergen information
– How to manage allergens
– Providing accurate allergen information for prepacked and non-prepacked food
– Managing allergens in a catering environment
– The use of voluntary labelling
