Intermediate Food Hygiene

Monday  23 January  2017  9:00 AM    Monday  23 January  2017 4:00 PM
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Last update 24/01/2017
  3

Designed for: 

All cooks and assistant cooks.

Learning Outcomes:

  • To provide an understanding of the relationship between food hygiene, food poisoning and food spoilage, the socio-economic costs of poor food hygiene, and the role of HACCP and hazard analysis in ensuring food safety.
  • To provide an understanding of the characteristics of bacteria and their potential to cause illness and spoil food.
  • To provide and understanding of the causes of, likely sources and food involved and control measures for bacterial food poisoning and food borne infections.
  • To provide an understanding of the causes and effects of non-bacterial food poisoning.
  • To provide an understanding of the potential for bacterial and physical contamination of food, and how such contamination may be prevented.
  • To provide an understanding of the need for high standards of personal hygiene for food handlers.
  • To provide an understanding of the importance of providing and maintaining suitable conditions for the storage of food.
  • To provide an understanding of the causes of food spoilage and the principles involved in its prevention.
  • To provide an understanding of the importance of satisfactory design, the use of suitable constructional materials, and proper maintenance of food premises, equipment and utensils.
  • To provide an understanding of the principles of, and the procedures for, satisfactory cleaning and disinfection of food premises, equipment and utensils.
  • To provide an understanding of the habitats and characteristics of food pests and acceptable methods for their control.
  • To provide an understanding of the rational behind food safety management systems based on HACCP principles and the importance of the implementation of such a system to food businesses.
  • To provide an understanding of the role and responsibilities of the management team in maintaining high standards of hygiene and preventing food poisoning.

Evaluation methods:

Staff learning forms

 

Links:

       Policy and Legislation:

  • Health and Safety at Work Act
  • HACCP
  • Food and Safety Policy P6000

 

       CLF:

  • WORKING IN PARTNERSHIP – working collaboratively with the people I support and other partners.
  • PROFESSIONAL AUTONOMY – exercising judgement and initiative and being accountable for your practice.
  • LIFELONG LEARNING – actively engaging in the continuous learning of yourself and others
  • CONFIDENCE – knowing you are able to do your job well
  • LEADERSHIP - motivating and inspiring others.

 

Nearby hotels and apartments
Frederick Street Training Centre
65 Frederick Street, Aberdeen, Aberdeenshire, United Kingdom
Frederick Street Training Centre
65 Frederick Street, Aberdeen, Aberdeenshire, United Kingdom