Food Hygiene for Catering Level 3
This
Food Hygiene course has 17 easy to follow modules that are all
‘bite-sized’ so you can learn at your own pace and includes a multiple
choice test at the end:
Course Content
1) Introduction to Supervising Food Safety
2) Food Safety Legislation
3) Food Contamination
4) Controlling Contamination
5) Micro-Organisms
6) Food Poisoning and Food-Borne Illness
7) Non-Bacterial Food Poisoning
8) Temperature Control
9) Checking, Verifying and Recording Temperatures
10) Food Preservation
11) Premises and Equipment Design
12) Waste, Cleaning and Disinfection
13) Pest Control
14) Personal Hygiene
15) Training Staff
16) Implementing a Food Hygiene Management System
17) Food Hygiene Management ToolsAims of the Training
By the end of this course learners will be able to:
• Categorise food into four distinct food groups
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk
• Limit allergens from contaminating food
• Understand the basics of personal hygiene and why it is important
• Identify what is required from a food premises in order for it to be food safe
• Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination
• Explain the basics of a HACCP food safety management system and recognise the tools that can be used to do so
• Understand different ways in which food can be cooked, reheated or held
• Have awareness of the relevant food hygiene legislation and how it can be complied with
• Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings
• Know what the law requires in regards to personal hygiene when working in a food catering business
Who Should Take This Course?
This Food Hygiene course is ideal for anybody either working or wanting to work with teams in the hospitality and catering sector. It is also for people who are supervising or managing a team but without a formal qualification. This course is also ideal for people running their own business and wanting to operate legally and safely.
Course Content
1) Introduction to Supervising Food Safety
2) Food Safety Legislation
3) Food Contamination
4) Controlling Contamination
5) Micro-Organisms
6) Food Poisoning and Food-Borne Illness
7) Non-Bacterial Food Poisoning
8) Temperature Control
9) Checking, Verifying and Recording Temperatures
10) Food Preservation
11) Premises and Equipment Design
12) Waste, Cleaning and Disinfection
13) Pest Control
14) Personal Hygiene
15) Training Staff
16) Implementing a Food Hygiene Management System
17) Food Hygiene Management ToolsAims of the Training
By the end of this course learners will be able to:
• Categorise food into four distinct food groups
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk
• Limit allergens from contaminating food
• Understand the basics of personal hygiene and why it is important
• Identify what is required from a food premises in order for it to be food safe
• Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination
• Explain the basics of a HACCP food safety management system and recognise the tools that can be used to do so
• Understand different ways in which food can be cooked, reheated or held
• Have awareness of the relevant food hygiene legislation and how it can be complied with
• Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings
• Know what the law requires in regards to personal hygiene when working in a food catering business
Who Should Take This Course?
This Food Hygiene course is ideal for anybody either working or wanting to work with teams in the hospitality and catering sector. It is also for people who are supervising or managing a team but without a formal qualification. This course is also ideal for people running their own business and wanting to operate legally and safely.