Food Safety

Food Safety

Did you know that there are an estimated 1 million cases of food poisoning in the UK each year? EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. However, having a good understanding of food safety practices is not only a legal requirement, it is also essential in protecting the health of both consumers and food handlers.

Introductory Certificate in Food Safety / Food Safety Awareness

½ day course

This qualification is ideal for those new to the food industry or food setting.

Successful candidates will gain an introduction to food safety.

What’s covered:

  • Introduction to food safety
    • • Defining key terms for food safety
    • • The consequences of poor standards of food safety and the benefits of good standards of food safety
    • • The legal requirement for everyone working in a food safety business to take responsibility for food safety
    • • The importance of food safety training
  • Food Safety Hazards
    • • The different types of food safety hazard
    • • Why bacteria can cause problems in the food industry
    • • The ideal conditions for the multiplication of bacteria
    • • Cross contamination and how to prevent it
    • • The typical symptoms of food-borne illnesses and the groups of people most at risk
    • • The importance of the food handler’s role in controlling allergens in food premises
  • Good Food Safety Practice
    • • The temperatures required to kill harmful bacteria or to slow down their multiplication
    • • How good personal hygiene can reduce the risk of contamination
    • • How a clean and tidy workplace can reduce the risk of contamination
    • • The need to control pests in work premises and how this can be achieved
    • • The procedures for delivery, storage and stock control to ensure food safety

Foundation Certificate in Food Safety

1 day course

Including and building up on the Introduction to Food Safety, this qualification is ideal for those who come into contact with food handling areas, due to the nature of their work, such as waiting on staff, caretakers / cleaners, pest control officers and delivery personnel.

What’s covered:

  • Introduction to food safety
    • • Defining key terms for food safety
    • • Understanding the importance of food safety
    • • The groups of people most at risk from food-borne illness
    • • In general terms, the requirements of legislation for food business operators and food handler’s
    • • The importance of food safety training
  • Food Safety Hazards
    • • The different types of food safety hazard
    • • Define bacterial contamination
    • • The ideal conditions for the multiplication of bacteria
    • • How some types of food present more of a risk than others
    • • What viruses are and how they differ from bacteria
    • • Cross contamination and how to prevent it
    • • The sources, food involved, onset times and typical symptoms for common food-borne illnesses
  • Good Food Safety Practice
    • • The importance of, and methods for, temperature control at all stages of the food process
    • • The importance of, and methods for, maintaining high standards of personal hygiene
    • • The importance of, and methods for, keeping the workplace clean and tidy
    • • The importance of, and methods for, pest control
    • • Procedures for delivery, storage and stock control to ensure food safety
  • Food Safety Management Systems
    • • The legal requirement for food safety management systems based on HACCP Principles
    • • The purpose and principles of a HACCP System

Intermediate Certificate in Food Safety

2-3 day course

This qualification is ideal for those with a supervisory role in food safety. Including and building up on the Introduction to Food Safety, this qualification is ideal for those who come into contact with food handling areas, due to the nature of their work, such as waiting on staff, caretakers / cleaners, pest control officers and delivery personnel

What’s covered:

  • Introduction to food safety
    • • Defining key terms for food safety
    • • The consequences of poor standards of food safety and the benefits of good standards of food safety
    • • Describe the groups of people most at risk from food-borne illness
    • • Describe recent trends in reported outbreaks of food-borne illness
    • • Describe the role of the food safety supervisor and the skills required to fulfil the role successfully
    • • Outline the requirements of legislation for food business operators and food handler’s
    • • Describe the role of enforcement officers and local authorities to control food that is unsafe
    • • The legal requirement for everyone working in a food safety business to take responsibility for food safety
  • Food Safety Hazards
    • • The different types of food safety hazard
    • • Define Bacterial contamination
    • • State the ideal conditions for the multiplication of bacteria
    • • Describe the risks posed by spores and toxins
    • • Describe how some types of good present more of a risk to food safety than others
    • • Explain what viruses are and how they differ from bacteria
    • • Explain the concept of cross contamination and how it can be prevented
    • • Describe the sources, food involved, onset times and typical symptoms for common food-borne illnesses
  • Good Food Safety Practice
    • • Explain the importance of, and methods for, controlling and monitoring temperature at all stages of the food process
    • • Explain the importance of, and procedures for, promoting and maintaining high standards of personal hygiene among food handler’s
    • • Explain the importance of, and procedures for, promoting and maintaining high standards of workplace cleanliness
    • • Describe how the layout, design and construction of food premises can contribute to the hygienic running of a food business
    • • Describe the importance of, and methods for, pest control and integrated pest management
    • • Describe procedures for purchasing, delivery, storage and stock control to ensure food safety
  • Food Safety Management Systems
    • • The aims of a HACCP System
    • • The legal requirement for food safety management systems based on HACCP Principles and the supervisor’s role within that system
    • • The prerequisite procedures and preliminary steps of the HACCP Process
    • • Explain the requirement to carry out a hazard analysis and how this can help you prioritise action
    • • The purpose of critical control points and critical limits
    • • The requirements for monitoring critical control points
  • Food Safety Training
    • • The supervisor’s role in supporting the requirement for food safety training
    • • The supervisor’s role in maintaining training records
    • • How to ensure effective communication of food safety procedures

Interested? Get in touch for more information