The objective of this course is to create an awareness and knowledge in food workers and others involved in providing services to the food industry of the reasons for, and the importance of good food hygiene practices. This course is designed for all employees new to the food industry. It is also suitable as a refresher course for existing food workers.
Topics include an overview of basic microbiology, food contamination, food hygiene law, personal hygiene, cleaning procedures, and Hazard Analysis Critical Control Points (HACCP). These subjects will help you understand where problems could arise in the preparation, handling, storage, distribution, or processing of food. These problems could, if uncontrolled, create a risk of food poisoning to the consumer and cause damage to the business.