RSPH Level 1 Certificate in Food Hygiene Awareness
This Course is recommended for all food handlers in catering, retail, manufacturing, health and social care. It has also been designed to help the food and catering industries to provide training to a safe level for those who perform "low risk" tasks such as clearing tables, maintaining stores, "meals on wheels" and other such similar duties.
Syllabus Outline
The course includes:
- The need for food hygiene: incidence of food poisoning; possible reasons for increase; symptoms and causes of food poisoning; legal responsibilities of food handlers.
- Food poisoning bacteria:the nature of food poisoning bacteria and their effects on food; growth requirements of bacteria; range of "The temperature Danger Zone" and its importance to food storage; high risk foods; sources of bacterial contamination.
- Hygiene procedures:need for appropriate hygiene standards; methods of preventing food contamination; signs of pest infestation; definitions of "clean-as-you-go" and "scheduled cleaning"; uses of cleaning and disinfection chemicals; cleaning procedures for premises, equipment and utensils.
Learning Outcomes
By the end of the course the student should be able to:
- State the need for food hygiene
- Outline the importance of food poisoning bacteria
- Describe hygiene procedures.
Course Duration: Half Day
Final Test
16 multiple choice questions
The multiple choice test of twenty minutes duration.
The test may be conducted orally for candidates with special needs.
Certification: The Royal Society for the Promotion of Health
Refresher Course: It is recommended that a refresher course is undertaken every 3 years.
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courses programme or a free consultation
with one of our trainers, please email or
call Annie on 01446 77127 |
