MS03
Principles of Food Hygiene


This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.
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1.0 PRINCIPALS of FOOD HYGIENE
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Explain the terms: food hygiene,

2.0 BACTERIA
Explain what bacteria are, their shape and size and where they may be found.
Explain that not all bacteria are harmful.
Explain how bacteria multiply and how time and temperature affect multiplication.

3. CAUSES OF FOOD POISONING

Explain how food poisoning may be caused.
Describe the main sources of food poisoning and physical contaminants, including allergens.
Describe the symptoms of food poisoning.

4.0 PREVENTING FOOD POISONING

Protecting food from the risk of contamination
Preventing bacteria from multiplying
Destroying bacteria in food

5.0 PERSONAL HYGIENE

Explain what bacteria are, their shape and size and where they may be found. Explain that not all bacteria are harmful.
Explain how bacteria multiply and how time and temperature affect multiplication

3 3.0 CAUSES OF FOOD POISONING

Describe the main sources of food poisoning and physical contaminants, including allergens.
Describe the symptoms of food poisoning.
Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

Protecting food from the risk of contamination
Preventing bacteria from multiplying
Destroying bacteria in food

5.0 PERSONAL HYGIENE

Explain when food handlers should wash their hands and describe acceptable methods of hand washing.
Explain the need for detectable waterproof dressings to cover cuts and sores.
Explain the need for clean protective clothing.
Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food.
Explain that problems can occur with the wearing of jewellery and nail varnish.
Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound.

6.0 SAFE FOOD PRODUCTION

Explain the need to avoid unnecessary handling of food.
Describe safe systems for the preparation, storage and handling of food by:
Avoiding unnecessary handling of food
Not preparing food too far in advance of serving
Keeping perishable food either refrigerated or piping hot
Keeping raw and cooked food strictly separate
Properly reheating food
Cleaning as you go
Effective cleaning and disinfection
Safe disposal of refuse and waste food
Awareness of the signs of pests found in food premises

Duration of course 3 hours

Galvyn Training and HR Consultancy Ltd.

Galvyn Training and HR Consultancy Ltd.