Course Overview
Each year, bacteria in food cause millions of illnesses worldwide. Some strains of E. coli may cause kidney failure in infants, and salmonella may lead to reactive arthritis and serious infections. In addition to the risks from badly prepared or handled food, there is the potential risk of malicious contamination. Those involved in food preparation must follow safe procedures to ensure that food contamination and its associated illnesses are prevented. This course focuses on food safety science principles, emphasising practical ways to prevent the spoilage of food and mitigate the health risks associated with improperly handled food. The course also looks at government regulations and the principle of HACCP.
Course Units
- Food Safety and the Business Environment
- Hazards that Contaminate Food
- Foodborne Illnesses and their implications
- Factors that influence the Growth of Food Spoilage Organisms
- Chemical and Allergen Awareness and Control
- Personal Hygiene and Behavior
- Food Storage and Temperature Control
- Packaging, Labeling and Transportation of Food
- Process Flow of Food
- Premises Design and Layout
- Facilities: Cleaning, Sanitation and Preventative Maintenance
- Pest Conrtol
- Waste Management
- Food Safety Standards and Legislation
- Principles of HACCP
BENEFITS OF FOOD SAFETY TRAINING
- Food safety training protects your customers from health risks
- To protect your customers from life-threatening allergic reactions
- Builds work confidence
- Engaging and practical
- Expand your CV with relevant industtry Knowledge and skills
- Achieve your career aspirations
- Gain in demand skills needed by employers
- Stand out from the crowd
- Outstanding value
- Official certificate on completion
