Food Safety Course

Aims and Objectives

1. Raise awareness of the Food Safety Hazards in Fish and Chip Shops.
2. Understand the benefits and costs of good and bad food hygiene.
3. Enable staff in a fish and chip shop to work in a hygienic manner to ensure the safety and quality of the product in line with their legal and moral responsibilities.

Sections:

1. Introduction to Food Hygiene.
2. Micro-organisms and Food Poisoning.
3. Contamination.
4. Pest Control.
5. Personal Hygiene.
6. Cleaning.
7. Food Safety Management (HACCP/SFBB).
8. End of Course Test.