Legislation in food businesses, how legislation is enforced, the responsibilities of employers and employees and the concept of due diligence.
Factors of bacteria multiplication, the threats of food poisoning bacteria.
The four types of contamination and how to prevent food being contaminated.
The need for good personal hygiene in the work environment and the role of the supervisor in ensuring good personal hygiene among food handlers.
How food handlers must maintain high levels of personal hygiene
The value of good storage and the importance of date checking and stock control.
The various methods of measuring food temperatures, the correct temperatures for heating and cooling food and the stages of cook-chill.
The principles of food preservation available to prevent spoilage.
The different pests, their impact on the workplace and the methods that can be taken to control them. .
The need for cleaning, the different methods of cleaning and cleaning products, managing cleaning schedules, controlling internal and external waste appropriately.
The suitable considerations that have to be taken into account when siting and constructing food premises..
The legal regulations regarding training and the need for good communications and record keeping
A detailed examination of each step of the HACCP system.
– Introduces Safer Food Better Business and demonstrates how managers and supervisors can practically apply it in the workplace..