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Course curriculum:

Module Description

1 Introduction to Food Hygiene and Safety Key definitions, food handler training, GMP.

2 Food Safety Legislation Food hygiene and the law, food safety management systems - HACCP, TACCP and VACCP, employer responsibilities, enforcement of food safety law, legal notices, prosecution, due diligence.

3 Microbiological Hazards Microbiological hazards, food poisoning, bacteria, pathogenic bacteria, food spoilage, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross-contamination, food preservation, toxins, viral contamination, preventing microbiological contamination.

4 Physical, Chemical and Allergenic Hazards Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, acrylamide, scombrotoxic food poisoning, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen policy, allergen labelling laws, Natasha's Law, food safety culture and whistleblowing.

5 Food Storage Suppliers and deliveries, food labelling, traceability, use by and best before dates, product specifications, safe food storage, dry food stores, bulk storage, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, stock rotation.

6 Food Preparation Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, cook-chill and cook-freeze.

7 Personal Hygiene Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.

8 Food Premises Design, Layout, Size and Suitability Food handler responsibilities, food premises and the law, principles of design, food handling equipment, pests, preventing pests, waste management.

9 Food Premises Cleaning and Disinfection Why do we clean?, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, cleaning in place.