Food Hygiene Basic Level
This course enables all staff who work with food within a school, but not in a formal production environment (typically those who teach cookery or work in before or after school clubs etc), to understand basic food hygiene. Anyone working in a formal food production environment or teaching higher level food technology must complete a level 2 or level 3 food hygiene qualification dependent upon their role.
Course Presented by:
Simon Lowe
Duration:
40 Minutes
Key topics covered
This course covers:
The importance of food hygiene
Food hygiene laws and legislation, plus inspection regimes
The four types of food hazards (biological, chemical, physical, allergenic)
The four Cs of food hygiene: cleaning, cooking, chilling and cross-contamination
Personal hygiene and illness
Waste management
Pest control