Objectives
This course covers, how to prevent food-related hazards, have an awareness of the main bacteria that causes food poisoning, and know what HACCP is, and how it is used to reduce the risk of safety hazards in food.
This course is designed for
This course is designed for all food and beverage employees who are involved in the preparation, handling and sale of food. The course provides employees with general knowledge of the legal requirements, basic principles, and practices relating to food safety and hygiene, and is an ideal induction or refresher food safety course if an accredited course is not needed.
Learning outcomes
On successful completion of this course participants will have the necessary skills and knowledge to be able to prepare and handle food safely in the workplace. Participants will also be aware of their legal obligations in relation to the safe preparation, handling and sale of food, and will also learn how to correctly identify potential food safety hazards.
