Course Goal: This course aims toprovide all learners with an introduction to industry best practice in relation to food safety, health and hygiene.
Target Audience: All relevant personnel
LO1 Explain the importance of health and hygiene
LO2 Explain the importance of food safety
LO3 Give examples of foodborne illnesses
LO4 Explain the importance of maintaining high standards of personal hygiene when working with food
LO5 Identify good housekeeping practices within food preparation and service areas
LO6 Provide an overview of the Hazard Analysis Critical Control Point (HACCP) food management system and appropriate food storage
LO7 Provide an overview of appropriate temperature control
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