This session highlights the value of good hygiene practices versus problems that can arise from poor hygiene practices: microbiology and the growth needs of bacteria.
Physical, chemical, microbial and Allergen contamination of food, the possible sources of these contaminants including how they enter the food chain.
Food Delivery and Storage
Deals with proper reception, handling and storage of food in the food premises.
Food Preparation, Cooking and Service
The importance of proper temperature control and implementation of the requirements of IS340: Hygiene in the Catering Sector.
The law in relation to personal hygiene for food workers and describes good personal hygiene practices.
Design, Layout of Food Premises and Pest Control
The structural requirements in a food premises and the law in relation to the operation of a food premises.
Pest control explains the problems with common pests, including the recognition and prevention of infestations.
The importance of good cleaning procedures and cleaning programmes are highlighted.
An Introduction to H.A.C.C.P.
Knowledge of how H.A.C.C.P. works, and the role of the food worker in the operation of a successful H.A.C.C.P. system.