Food Handling & Hygiene
Who should attend
- Food handlers
- Chefs and cooks
- Kitchen assistants
- Catering staff
- Restaurant and café employees
- Hotel and hospitality personnel
- Bakers and bakery employees
- Food production workers
- Food service supervisors
- Restaurant managers
- Catering managers
Course objectives
- Explain the fundamental principles of food hygiene and food safety.
- Understand the responsibilities of food handlers in preventing food contamination.
- Identify common sources and types of food contamination.
- Recognize biological, chemical, physical, and allergen-related food hazards.
- Apply appropriate personal hygiene practices when handling food.
- Understand correct food storage and temperature-control practices.
- Prevent cross-contamination during food preparation and service.
- Apply appropriate cleaning and sanitation procedures.
- Understand safe food preparation and cooking practices.
Benefits
- Improve their understanding of food safety principles.
- Develop better personal hygiene practices.
- Recognize food safety hazards more effectively.
- Prevent food contamination and cross-contamination.
- Apply safer food preparation techniques.
- Improving food safety standards.
- Reducing the risk of food contamination.
- Reducing the potential for foodborne illness.
- Improving employee hygiene practices.
- Strengthening cleaning and sanitation practices.
- Improving food storage and temperature control.
- Reducing food waste and spoilage.
Frequently asked questions
What is Food Handling & Hygiene?
Food Handling & Hygiene refers to the practices used to ensure that food is safely received, stored, prepared, cooked, served, and disposed of in a manner that minimizes the risk of contamination and foodborne illness.
Why is Food Handling & Hygiene training important?
Food Handling & Hygiene training helps food handlers understand how contamination occurs and how to prevent it. It also promotes appropriate personal hygiene, food storage, cleaning, preparation, and temperature-control practices.
Who needs Food Handling & Hygiene training?
Food handlers, chefs, cooks, catering employees, restaurant and hotel workers, food production personnel, food business owners, kitchen supervisors, food retailers, and other employees involved in handling food can benefit from the training.
What topics are covered in Food Handling & Hygiene training?
The course covers food safety principles, food hazards, contamination, personal hygiene, cross-contamination, food storage, temperature control, food preparation, cleaning and sanitation, pest control, waste management, foodborne illness, and food safety management.
What is cross-contamination?
Cross-contamination occurs when harmful microorganisms, allergens, chemicals, or other contaminants are transferred from one food, surface, person, utensil, or piece of equipment to another.
All our courses can run on a customised schedule
Regardless of the dates shown, we can arrange this training for your team at a time and location that suits you.