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Event Search |
Related Categories: | Chef Skills, Food & Drink | Health & Safety
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Content/units
•Food Poisoning and Bacteria
•How Bacteria Enter Food
•Personal Hygiene
•Temperature Control
•Cleaning and Disinfection
•Legislation Relating to Food Hygiene
•Pest Control
•Monitoring Systems Hazard Analysis Critical Control Po ... |
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The units covered are:
•Hazards to food;
•Physical / chemical hazards;
•Biological hazards;
•Illness from food;
•High risk foods;
•Time and temperature control;
•Personal hygiene;
•Cleaning of premises and equipment;
•Food pests;
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The units covered are:
•Hazards to food;
•Physical / chemical hazards;
•Biological hazards;
•Illness from food;
•High risk foods;
•Time and temperature control;
•Personal hygiene;
•Cleaning of premises and equipment;
•Food pests;
... |
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Myerscough reference: 10CTAFSMYS01P
The syllabus covers topics including:-
The food handler’s monitoring role within food safety procedures
Personal hygiene
Legal responsibilities
Food safety hazards, including allergens
Keeping the work area ... |
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All food handlers are required by law to be trained in food hygiene matters. This course may fulfil this requirement and is therefore an essential for anyone who works with food. Topics covered include: food poisoning; cross-contamination; personal h ... |
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You will study legislation, food safety hazards, temperature control, refrigeration, chilling & cold holding, cooking, hot holding & reheating, food handling, principles of safe food storage, clearning, food premises & equipment.
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Course Content:
legislation
food safety hazards
temperature control
refrigeration, chilling and cold holding
cooking, hot holding and reheating
food handling
principles of safe food storage
cleaning
food premises and equipment ... |
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The course will cover:
Legislation
Food safety hazards
Temperature control
Refrigeration, chilling and cold holding
Cooking, hot holding and reheating
Food handling
Principles of safe food storage
Cleaning
Food premises and equipment
Asses ... |
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The course will cover:
Legislation
Food safety hazards
Temperature control
Refrigeration, chilling and cold holding
Cooking, hot holding and reheating
Food handling
Principles of safe food storage
Cleaning
Food premises and equipment
Asses ... |
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Course content:
Introduction to nutrition
The balance of good health
Diet and health
Nutritional requirements of different groups
Catering for different groups
Food processing
Food labelling
There is a recognition that diet and health ... |
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