Choosing a Food Safety Hygiene Course - A Check list 

In choosing a Food hygiene course the purchaser should be satisfied that those attending or studying should at the end; understand and be able to explain:

The risks associated with handling food and be able to:

i  State the consequences of poor standards of food hygiene and the benefits of good standards.

ii  Identify common food hazards.

iii  Understand the individual’s responsibility towards food safety.

iv  Describe common symptoms of food poisoning and give examples of those people most at risk.

Food handlers should understand how to keep themselves clean and hygienic and be able to:

i  State the risks to food from working with unclean hands, clothing and equipment.

ii  Describe the washing facilities required for good hand washing.

iii  Detail the method of thorough hand washing.

iii  Describe the hazards associated with skin infections and the need to report them.

iv  Understand the importance of suitable wound dressings.

v  Identify the hazards of wearing nail varnish, jewellery and perfume in a food premise.

vi  Describe the requirements of food handlers in reporting illnesses.

vii  Understand the importance of protective clothing and equipment.

viii  Describe how protective clothing should be cared for

Candidates should understand the importance of cleaning in catering premises and should be able to:

i  Understand the role of cleaning in keeping food safe.

ii  Describe the washing facilities that should be used for food and equipment.

iii  Understand the importance of following instructions when using cleaning agents.

iv  Describe how clean and suitable cloths should be used for different tasks.

v  Understand the significance of cleaning schedules.

vi  Describe how waste should be stored and disposed of.

vii  Explain the importance of reporting signs of pest infestation. And understand what those signs are.

Candidates should understand how to keep the product safe and be able to:

i  Explain how food can become contaminated by physical, chemical and biological contaminants.

ii  Understand the concept of cross-contamination.

iii  Understand how food should be handled to prevent contamination.

iv  Describe the importance of time and temperature in the storage and cooking of food.

v  Understand the importance of stock rotation.

vi  Understand the importance of following instructions and reporting any incidents that may put the safety of food at risk.

Remember the purpose of training is to enhance the knowledge of management and staff and for them to be able to apply that knowledge to improve your business.  You only get what you pay for!

Other Food Safety Headings

• Food Safety - What We Do
• Food Hygiene - How Often Do We Inspect?
• Food Businesses - Frequently Asked Questions (FAQs) 
• Register Your Food Business
• Scores on the Doors
• Advice, Guidance and Service Requests
• Infectious Diseases