• Define the terms food hygiene, food poisoning, food-borne disease, food-borne illness, contamination, hazard analysis, food safety management systems and HACCP
• Understand the concept of contamination and the risks it poses to food safety
• State the current food safety legislation which relates to food premises and be aware of where guidance on the law may be sought
• State the effects that spoilage bacteria can have on food and those who ingest it
• Describe the temperature controls required for food deliveries, food storage, cooking and reheating food, hot and cold holding and the cooling of food
• List common food pests and describe the risks they pose to food safety
• Explain the importance of personal hygiene and the responsibilities of food handlers and how that standards can be monitored
• Understand the importance of good workplace and equipment design to ensure food safety
• Describe suitable methods for the storage and removal of waste and state how the process can be adequately supervised

Food Safety professionals, Food manager, catering officers, catering employees

• Introduction to food safety
• Define the terms food hygiene, food poisoning, food-borne disease
• Define the role of a supervisor in controlling food
• Safety, identify food safety hazards
• Food safety legislation
• Applying and monitoring good hygiene practice
• Role temperature plays in the control of food safety
• Importance of good pest control practice
• Workplace and equipment design
• Personal hygiene of staff
• Waste disposal, cleaning and disinfection
• Contribution to staff training
• Waste disposal, cleaning and disinfection
• Implementation of food safety management procedures
• Food safety management tools
• Personal hygiene of staff

• Presentation & Slides
• Audio Visual Aids
• Interactive Discussion
• Participatory Exercise
• Action Learning
• Class Activities
• Case Studies
• Workshops
• Simulation