The aim of this training course is to provide candidates with a fundamental knowledge of food hygiene and to enable them to apply this knowledge to essential practical skills in order to prevent food poisoning.
- Introduction to Food Safety
- Hazards associated with Food Safety
- Food poisoning and contamination
- Personal Hygiene
- Allergies and Intolerances
- Premises, Equipment and Pest Control
- Cleaning and Disinfecting
- Legislation and requirements
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