Training objectives:

The objective of this qualification is to prepare learners for employment, or to support a current position within a low-risk role, where there is an element of food handling. This could include bar workers, waiting staff, health care workers, kitchen porters and stock/store room staff.

Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food

 Course duration:

 4 hrs., per day including coffee break.

 Who should attend this course:

• All Food Catering Handlers.
• Food Storekeepers.
• Food Handlers.
• Bar/ Restaurant Waiters.
• Food Packing Employees.
• Health & Care Employees.
• Kitchen Porters.
• Food cooks.
• Food receiving Employees.

• The course content:

1. Understand personal responsibilities for food safety in a catering environment
2. Understand the importance of personal hygiene in a catering environment
3. Understand the importance of keeping work areas clean and hygienic in a catering environment
4. Understand how to keep food safe in a catering environment

 You will learn: how to :

1.1 State the importance of food safety in a catering environment  

1.2 Recognise that food handlers have legal responsibilities for food safety  

1.3 State how to report food safety hazards to Supervisors

2.1 State the importance of personal hygiene when in contact with food  

2.2 Identify good personal hygiene practices

3.1 State the importance of keeping work areas clean and pest free in a catering environment  

3.2 State how to keep the work area and equipment clean in a catering environment

3.3 State the importance of safe waste disposal

4.1 Identify how food can become contaminated by physical, chemical, allergenic and icrobiological contaminants  

4.2 Identify safe food handling practices and procedures for controlling contamination hazards from purchase to service of food  

4.3 State ways to prevent bacteria multiplying and surviving

 How this course is delivered:

Demonstration, Discussions, case study & Quiz