Food Hygiene compliance course outline

  • The importance of food hygiene
  • The legal requirements
  • Overview of risk analysis within a food preparation environment
  • How food borne diseases may occur
  • Sources of contamination
  • Importance of food premises’ requirements (pre-requisites)
  • Temperature control and storage
  • Sampling and analysis
  • Use of check lists
  • Documentation
  • An overview of food safety management systems based on the HACCP principles.