This course provides the knowledge and skills necessary to prepare and cook food that is safe for consumption. This course offers by the minimum standards for the food safety industry and builds up from the Introductory Certificate in Food Safety.

Learners gaining this qualification will know their responsibility to food safety in the purchasing, delivery, storage and stock control of food. This course prepares learners for employment in a food business or to support a current position in the handling, preparing or cooking food for consumers.

This course can also be applied for businesses looking to provide staff development to food employees, self-employed, food-based small business owners, or anyone wishing to refresh previously learned skills and knowledge. Learners will recognize good practice as a food handler, which gives confidence to consumers in the food industry.

COURSE OUTCOME:

On completion of the course, participants will be able to learn how to:

• Take personal responsibility for food safety by understanding:

a. Food hazards;

b. Food borne-illnesses;

c. Personal hygiene;

d. Cross – contamination;

e. Integrated pest management;

f. Role of the food safety supervisor;

g. Legal responsibilities of food handlers and business operators; &

h. Powers of enforcement officers & local authorities

•  Learn how to implement CIEH practices by:

a. Follow good standards of food safety;

b. Identify types of foods more of a safety risk than others;

c. Keeping food handlers and work areas clean and hygienic;

d. Controlling contamination in food premises;

e. Monitor temperature at all stages of food process;

f. Implement a food safety management system based on HACCP principles; &

g. Conduct hazard analysis to prioritise actions

•  Adopt effective communication of food safety procedures