Food Hygiene

3 Hours

  • Describe the main principles of safe food management
  • Identify the main types of food safety hazards
  • Describe what causes food poisoning
  • Describe the common symptoms of food poisoning
  • Identify vulnerable groups at risk of food poisoning
  • Put in measures to prevent food poisoning (4Cs)
    • Chilling
    • Cooking
    • Cleaning
    • Cross-contamination
  • Review current safety measures and report where appropriate
  • Identify how the food safety and hygiene regulations impact on their responsibilities
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