Food Hygiene Training Foundation (Basic) Training
About the course
Rigorous enforcement of food hygiene legislation is important but it is not, in itself, sufficient to prevent food poisoning. Food poisoning is normally caused by negligence or ignorance and consequently most experts in food hygiene believe that a reduction in the high level of food poisoning cases will only be achieved by the education of food handlers. The Chartered Institute of Environmental Health has designed its Foundation courses to give first tier workers an appreciation of the fundamentals of good food hygiene practice.
The CIEH Foundation Certificate in Food Hygiene (formerly the Basic Food Hygiene Certificate) is a first level course incorporating fundamental food hygiene knowledge for all food handlers. The programme covers a defined syllabus. Candidates are assessed by objective tests of 30 multi-choice questions..
Topics
- Food Poisoning
- Bacteriology
- Prevention of contamination and food poisoning
- Personal Hygiene
- Premises, Equipment and pest control
- Cleaning and disinfection
- Legislation
Courses are run at your venue for 8 to 15 staff at times to suit you
Cost £50 per person
Contact us today to discuss your staff training needs
Food Safety Hazard Analysis Training
HACCP. What does it mean?
HACCP stands for Hazard Analysis Critical Control Point. It is recognised as the best documented Food Safety system and is based on the analysis of food production and the identification of Critical Control Points (CCP's) in the preparation processes.
A 'hazard' is defined as any condition that can jeopardise food safety and 'hazards' are generally categorised as physical, biological and/or chemical.
A critical control point (CCP) can be defined as a point in a process where a hazard can be dispensed with or reduced to within safe parameters. The CCPs are then closely monitored in order to ensure that food is safe.
HACCP was developed by The Pillsbury Company in America for the Space Program during the 1960's based on the fact that you "can't re-call food in Space"
Since 1988, HACCP Principles are now incorporated into Food Safety Legislation in many countries including UK . Although used extensively in the UK food industry since the 1960s it is now a legal requirement that all butcher shops, red and white meat abattoirs and meat cutting plants operate on HACCP principles.
Catering premises will have to comply during 2005
If you require further information on HACCP or assistance please contact us
Benefits of HACCP
- A preventative approach to food safety
- Can help identify process improvements
- Reduces the need for and the cost of end product testing
- Is complementary to quality management systems such as ISO 9000
- Improves staff performance through the promotion of team spirit
- Provides evidence of due diligence
- Reduces the likelihood of product recall & adverse publicity
- Enhances customer satisfaction / reduces dissatisfaction
- Facilitates better understanding of food safety issues throughout the organisation
Training Courses Foundation HACCP Course One Day £160 per person |
