| Persons
who should attend
This course is suitable for anyone who wishes
to gain a basic knowledge of food hygiene
and is the
minimum recommendation for
all persons involved with food and beverages.
Course
aims
The Chartered Institute of Environmental
Health (CIEH) & Royal Society of Health
(RSH) have designed
a basic course to give employers and employees
who directly and indirectly work with food
and beverages,
an insight to the importance of good food
hygiene practices. Poor hygiene conditions
and food poisoning
outbreaks are predominately caused by ignorance
or negligence. The Department of health recognises
both the R.S.H and the C.I.E.H basic level
certificates.
Objectives
On completion of the course and examination
the candidate will have an understanding of:
 |
The
symptoms and main causes of food poisoning |
|
The
characteristics and behaviour of different
types of bacteria |
|
The
preservation of food and beverages and
temperature control procedures |
|
The
principles of hygiene and good working
practice for any food service environment,
to include personal hygiene. |
|
The
procedures for the prevention of cross
contamination and HACCP systems |
|
The
food safety act of (1990) incorporating
the general food regulations (1970) and
the
concept of due diligence. |
|
