Foundation Food Hygiene
This course is accredited by BIIAB. Regulations under the Food Safety Act 1990 and the Food Safety Regulations 1995 require that anyone involved in food handling must be appropriately trained in food safety. Those who meet the required standard in the short test will receive a certificate from the BIIAB.
Holders of this qualification will have knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. This is important to understanding and maintaining good practice in the handling, processing and preparation of safe food.
Personal health & hygiene
Methods of waste control
Methods of cleaning and disinfection
Temperature control and storage
HACCP (Hazard Analysis and Critical Control Point)
The role of the EHO
The types of penalties
The legal responsibilities of food handlers and managers
The Characteristics of Food Borne Illness
The principal causes of food –borne illness
The principal symptoms of food borne illness