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Food Handling - Introduction to Health and Hygiene Training

Further Information | Course
Duration
45 minutes
Category
Trade Skills, Catering & Cleaning
Price
£37.50 exc. local taxes
Quantity
Access Period
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Food Handling - Introduction to Health and Hygiene Training Food Handling - Introduction to Health and Hygiene Training Food Handling - Introduction to Health and Hygiene Training Food Handling - Introduction to Health and Hygiene Training Food Handling - Introduction to Health and Hygiene Training

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Further Information - Food Handling - Introduction to Health and Hygiene Training

Description

Who is this course for?

Perosnnel involved in food handling operations.

Is previous experience required?

You do not need prior knowledge or experience to complete this course.

How will this course benefit me?

This course aims to provide an overview of food handling best practice techniques.

How will this course benefit my company?

By ensuring you have an overview of food handling best practice.

What standards are referred to in this course?

This course does not refer to specific legislation or standards but is written according to industry best practice.

Is there an assessment?

Once you have completed the course, you will be asked a series of questions to check your knowledge and understanding. These are based on the learning objectives for the course and have a pass mark of 80%.

Learning Objectives

• Explain the importance of health and hygiene

• Explain the importance of food safety

• Give examples of foodborne illnesses

• Explain the importance of maintaining high standards of personal hygiene when working with food

• Identify good housekeeping practices within food preparation and service areas

• Provide an overview of the Hazard Analysis Critical Control Point (HACCP) food management system and appropriate food storage

• Provide an overview of appropriate temperature control

Assessment

Once you have completed the course, you will be asked a series of questions to check your knowledge and understanding. These are based on the learning objectives for the course and have a pass mark of 80%.

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