By the end of this course, you will be able to:
- Identify the main food safety hazards (microbiological, chemical, physical, and allergenic), and explain why and how to control contamination.
- Describe the causes and symptoms of food poisoning and explain how to prevent them.
- Describe safe food handling and preparation techniques, including explaining how to safely chill, freeze, defrost, cool, cook, reheat, and hot-hold foods, and how to monitor critical temperatures.
- Explain the principles of safe food storage, including preservation methods, effective stock control, traceability procedures, and explain the difference between ‘Best Before’ and ‘Use By’ dates.
- Describe food handler responsibilities, including the importance of personal hygiene and hand washing.
- Explain the importance of cleaning and disinfection, pest control, and waste control, and describe how premises and equipment should be designed to ensure food safety.
- Describe the principles of HACCP and the purpose of a Food Safety Management System, explain the law in relation to food safety, and describe the role and powers of enforcement officers.
