Basic Food Hygiene Certification Course

Why select this training course?

Ensuring top-notch food hygiene is fundamental to running a successful food business. It involves practices and conditions necessary to protect food from contamination and ensure it is safe for consumption. In the current climate, where consumers are increasingly aware of food safety issues and regulatory standards are more stringent than ever, maintaining high food hygiene standards is critical. Proper food hygiene not only prevents foodborne illnesses but also upholds the integrity and reputation of your business. Implementing robust food hygiene practices fosters customer trust, enhances food quality, and reduces waste, ultimately leading to increased profitability.

Why is food hygiene training important?

Food hygiene training is crucial as it provides the staff with the essential knowledge and skills needed to ensure food safety. Employees trained in food hygiene are better equipped to prevent contamination, handle food properly, and maintain clean work environments. This training helps in understanding the critical control points where hazards can occur and how to implement corrective actions to prevent them. By prioritising food hygiene training, you demonstrate a commitment to high standards of health and safety, which can significantly reduce the risk of foodborne illnesses and protect your business from potential legal and financial repercussions.

• Provide a comprehensive understanding of food hygiene principles and practices.
• Equip participants with the skills to identify and control food safety hazards.
• Ensure participants understand the importance of personal hygiene and its impact on food safety.
• Teach proper procedures for cleaning and sanitising food preparation areas.
• Educate on correct food storage and temperature control techniques.
• Promote the implementation of effective pest control measures.
• Enhance participants’ knowledge of current food safety legislation and compliance requirements.
• Foster a culture of continuous improvement in food hygiene standards within the workplace.

How will this course be presented?

The course will be delivered through a blend of engaging and practical instructional methods, ensuring a well-rounded learning experience:

• Interactive Lectures
• Practical exercises and simulations
• Case Studies
• Group Discussions
• Personalised feedback

What are the topics covered in this course?

Module 1: Introduction to Food Hygiene

• Importance of food hygiene in the modern food industry
• Overview of food safety regulations and standards
• Roles and responsibilities of food handlers
• The impact of poor hygiene practices on health and business.

Module 2: Understanding Foodborne Illnesses

• Common foodborne pathogens (bacteria, viruses, parasites)
• Symptoms and health effects of foodborne illnesses
• Transmission routes of foodborne pathogens
• Case studies of foodborne illness outbreaks

Module 3: Personal Hygiene for Food Handlers

• Handwashing techniques and protocols
• Personal protective equipment (PPE) use and maintenance
• Illness and injury reporting procedures
• Grooming standards and attire for food handlers

Module 4: Safe Food Handling Practices

• Cross-contamination prevention methods
• Proper food handling and preparation techniques
• Time and temperature control for food safety (TCS)
• Safe thawing, cooking, and reheating practices

Module 5: Cleaning and Sanitising

• Differences between cleaning and sanitising
• Effective cleaning and sanitising agents
• Procedures for cleaning and sanitising equipment and surfaces
• importance of maintaining cleaning schedules

Module 6: Food Storage and Temperature Control

• Safe food storage principles (FIFO method)
• Recommended storage temperatures for different food types
• Proper use of refrigeration and freezing equipment
• Monitoring and recording temperatures

Module 7: Pest Control in Food Premises

• Common pests in food establishments (rodents, insects, birds)
• Signs of pest infestation
• Integrated pest management (IPM) strategies
• Legal requirements for pest control

Module 8: Waste Management

• Types of waste in food establishments
• Proper waste segregation and disposal methods
• Reducing food waste and promoting sustainability
• legal and environmental implications of improper waste management

Module 9: Allergen Management

• Common food allergens and their sources
• Identifying and labelling allergens in food products
• Procedures for preventing cross-contact with allergens
• Managing allergen-related emergencies

Module 10: Food Safety Culture and Communication

• Building a positive food safety culture within your team
• Effective communication of food safety practices
• Training and supervision of staff
• Encouraging continuous improvement and feedback

Module 11: HACCP (Hazard Analysis and Critical Control Points) Principles

• Overview of HACCP and its importance
• Conducting a hazard analysis
• Identifying critical control points (CCPs)
• Establishing critical limits, monitoring procedures, and corrective actions

Module 12: Food Safety Audits and Inspections

• Preparing for internal and external food safety audits
• Conducting self-inspections and compliance checks
• Documentation and record-keeping requirements
• Addressing and correcting non-compliance issues