Royal Institute of Public Health
Locations: Rooksbridge.
Course Aim
To give first tier employees an appreciation of the fundamentals of good food hygiene.
Course Objectives
By the end of the course, successful candidates will be able to:
- Explain what is meant by the term HACCP
- Explain what is meant by the terms “food hygiene”, “food poisoning”, “food borne disease” and ”contamination”
- Describe the symptoms and state the causes of food poisoning
- Define and give examples of high risk foods
- Explain the characteristics of bacteria and understand their potential to cause disease and spoil food
- Understand methods of preventing contamination and food poisoning
- The roles of temperature in the control of bacteria and explain the importance of correct handling, preparation, cooling and processing of food
- Explain the need for high standards of food hygiene for food handlers
- Explain the importance of suitably fitted and equipped food premises
- Define food pests, list conditions in which they thrive and list acceptable methods of control
- Understand the need and methods for cleaning and disinfection
- Understand the basic requirements of the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and subsequent amendments
Certification & Assessment
Assessment
30 Multi-choice questions (Max. 45 minutes)
Certification
Royal Institute of Public Health (RIPH)
Course Duration
7 Hours