Catering Hygiene and Food Safety
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Catering Hygiene and Food Safety Course
Introduction:
The Food Safety and Hygiene for Catering training course aims to increase awareness of the potential risks involved in handling food within a catering setting. It provides guidance on implementing measures to mitigate these risks effectively.
The course encompasses various aspects, including the importance of understanding food safety and hygiene, essential terminology, relevant legislation, the responsibilities of both employers and employees, the role of Environmental Health Officers, the concept of Hazard Analysis and Critical Control Points (HACCP), its primary steps, main hazards, and corresponding control measures.
Course Objectives:
Participants achieve the following learning outcomes from the program;
- How to be more effective in contract management activities
- Appropriate type and form of contracts for different situations
- How to anticipate problems and manage risks
- How to integrate project management with contract needs
- Best means of handling disputes and performance issues
- How to establish terms and conditions for different situations
- The latest advances in contract mana
Who Should Attend?
- Catering Managers
- Tenders Staff
- Contracts Staff
- Buyers
- Purchasing
Course Outlines:
Introduction, including:
- Key terms
- Key laws that relate to food safety and hygiene
- Key responsibilities of employers
- Key responsibilities of employees
- Environmental Health Officers
- Failure to comply with the law
Key hazards, including:
- Contamination
- Contamination hazards
- Physical hazards
- Chemical hazards
- Allergenic hazards
- Biological hazards
- Foodborne illnesses
- Pests
- What HACCP is
- HACCP steps
- Personal hygiene
- Cleaning
- Design of premises and equipment
- Pest control
- Food temperature control
- Food storage
- Food deliveries
HACCP, including:
- Control measures, including: