This module will focus on the importance of food safety, your legal obligations, the food safety laws and issues of registration and enforcement. Youll consider the key hazard categories and find out about the risks and what can go wrong - including food poisoning, contamination and cross-contamination, and allergies.
By the end of the training, the learner will be able to:
· recognise key elements of food safety legislation
· demonstrate the use of Hazard Analysis and Critical Control Point (HACCP) management system
· identify the types of food contamination and controls to prevent them
· define the main causes of food poisoning and allergies
· demonstrate best practice procedures for food safety including personal hygiene
· describe preventative measures to control pests
· identify ways to clean and maintain food preparation areas effectively.
