Food Safety and Hygiene Training

Overview

Swanstaff offer food saferty courses at both level 1 and level 2. The half day level 1 course is suitable for a variety of candidates, including new employees with minimal or no food safety knowledge, employees handling low-risk or wrapped food or those who work front of house i.e waiting. The one day level 2 course has been designed to address the food safety and hygiene needs of the catering, manufacturing and retail sectors.

The level 1 course is aimed at people who display an interest in the subject area and is suitable for anyone looking to improve their knowledge of food hygiene in a domestic environment.

Aims of this course

To develop knowledge of the principles of food hygiene and to train staff members or sole traders to the nationally-required food safety level.

Specifics Course Structure & Content

Level 1

• Learning objectives and an introduction to food safety and hygiene – Food safety and hygiene are terms commonly used; here we will look at how they relate to food that has been prepared and served.
• Why food safety is important – This section looks at the consequences of poor food safety and hygiene and causes of food borne illness.
• Food safety hazards and contamination – This section explores contamination of food by food safety hazards; what they are, where and how they arise and the practical activities to prevent and control hazards.
• Personal hygiene – This section looks at why personal hygiene is so important when working with food – from cleanliness, thorough hand washing and keeping a clean and tidy appearance.
• Hygienic premises and Equipment – This section looks at the importance of keeping everything clean and tidy, such as good housekeeping, cleaning and maintaining pest free conditions.

Level 2

• Food Poisoning – Why food safety is important in the catering sector
• Bacteriology – Types of bacteria and factors that can affect its multiplication
• Prevention of Contamination – Controlling measures that can be put into place to prevent the spread of bacteria
• Temperature Control – How to measure food temperatures and how temperature control for certain food types will reduce the multiplication of bacteria
• Personal Hygiene – How food handlers must maintain high levels of personal hygiene
• Premises & Pest Control – The need to keep food premises maintained and in good condition and the consequences for the food business if infestation occurs
• Cleaning & Disinfection – Methods to keep premises and equipment in good order
• The Law – The legal obligations of food handlers