Learning Objectives: at the end of the course, students will be able to:
- Describe the key elements of excellence in food hygiene
- Outline the three principal ways of controlling and destroying micro-organisms
- Outline the principal methods used to cook, store and preserve food safely
- List the potential hazards arising from poor practice in preparation, storage and cooling
- Thaw, cook, cool and reheat food in accordance with good practice
- List the main causes and give examples of food-bome illnesses
- Identify those most vulnerable to food poisoning
- Explain the terms ‘incubation period’ and ‘carrier’
- Identify common causes of crosscontamination and the implications of this
- Explain the meaning of the terms ‘food hygiene’ and ‘food safety’
- Give examples of how food can be spoiled or contaminated and the consequent risks
- Give examples of sources of microorganisms and vehicles of contamination
- Identify the causes of cross-contamination and effective methods of prevention
- Identify the principles underpinning the Food Safety Act 1990
- Describe the role and powers of an Environmental Health Practitioner.
Price is per online user of this course, excluding VAT.
5% discount on purchases of 10 users or more. For purchases of 50 users or more please phone 0844 854 9218 to find out if larger discounts are available.