Food Safety

What the course covers:

• The Law
• Roles and responsibilities
• Hazard Analysis Critical Control Points (HACCP)
• Hazards
• Pathogenic bacteria
• Controlling bacterial growth
• Food poisoning/ avoiding food poisoning
• Handling practices and temperature controls relating to food
• High risk and low risk foods
• Cross contamination
• Common faults in food safety
• Cleaning and disinfection
• Storage
• Consequences of good and poor food safety