Elementary Food Hygiene
All food handlers in kitchens or carers in the community who cook from scratch.
An introduction to Food Safety and Hygiene - Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served
Impact of Food-Borne Illness - looking at what food-bourne illnesses are and how they affect us
Understanding Food Law - food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety
Food Safety Hazards and Contamination - exploring food safety hazards and how they arise and consider how they can be prevented and controlled
Food Preservation, Storage and Temperature Control - how to preserve food, including appropriate storage and temperature controls
Personal Hygiene - this section looks at why personal hygiene is so important when working with food - from hand washing to legal requirements
Hygienic Premises and Equipment - this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions
Hazards Analysis and Critical Control Point (HACCP) - it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.
Staff learning forms
Policy and Legislation:
Health and Safety at Work Act
Food and Safety Policy P6000
WORKING IN PARTNERSHIP â€“ working collaboratively with the people I support and other partners.
PROFESSIONAL AUTONOMY â€“ exercising judgement and initiative and being accountable for your practice.
LIFELONG LEARNING â€“ actively engaging in the continuous learning of yourself and others
CONFIDENCE â€“ knowing you are able to do your job well
Dominies Road, Aberdeen, GB, Aberdeenshire