Course length
3 hours

Who is it for
This course is suitable for new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff. The recommended maximum is 12 delegates.

Course overview
This course will provide food handlers with an understanding of the fundamentals of good food hygiene practice and equip them with the practical skills necessary to work safely with food.

Course materials
Delegates will receive course handouts and a certificate of attendance.

Course contents
• Food safety (hygiene, hazards, responsibilities)
• Basic bacteriology
• Prevention of contamination and food poisoning
• Personal hygiene
• Premises, equipment and pest control
• Cleaning and disinfection
• Current legislation

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