Training Plus +


Food Hygiene

The course is delivered in a surprisingly lively way and many of the activities are light and fun. helping all candidates retain all information discussed on the course while also giving practical approaches around the safe handling and storage of food.


The Food Safety (General Food Hygiene) Regulations 1995 stipulates that all food handlers must be trained in food hygiene matters to a level that is appropriate to their job.

This one day course is approved by the Chartered Institute of Environmental Health (C.I.E.H.) and is designed to give anyone involved in the handling or preparation of food a basic knowledge of food hygiene and food safety.

The course follows the syllabus of the C.I.E.H. Level 2 Award in Food Safety in Catering . A test follows the course & certificates are issued by the C.I.E.H. for successful candidates

Learning Objectives

By the end of this course learners should be able to understand:

* What is meant by Food Safety

* The terminology used in Food Safety
* The laws that apply to Food Handlers:
        -Food Safety Act 1990

       -Food Hygiene (England) Regulations 2006
* Hazards that commonly exist in cooking facilities
* How the risk of food poisoning can be contained
* How to take product and equipment temperatures
* How a reduction in storage temperature will minimise bacterial Mutlipilcation
        -Cold holding
* The importance of high temperatures in the supply of safe food:
        -Hot holding
        -Reheating foods
* How food handlers can impose a risk to food safety 
   contamination-safe practice for handlers
* The principles of safe food storage

* The importance of cleaning and disinfecting food equipment and premises to

   ensure food safety      

* The need for a management pack to ensure the high standards of hygiene. The * Food Standards Agency ‘Safer Food Better Business’ is used.