Course overview
The course covers contamination, cleaning, temperature awareness and the role of HACCP in controlling food risks.
What you will learn
- 01Apply hygiene principles during storage and preparation
- 02Separate raw and cooked food and control temperatures
- 03Review personal hygiene and fitness to handle food
- 04Recognise physical, chemical, microbial and allergen contamination
- 05Plan cleaning and disinfection routines
- 06Understand HACCP and food-hazard controls
Who should attend
Care-home staff, cooks, kitchen assistants and other professional food handlers.
Why choose this course?
- Understand food-safety responsibilities
- Explore ways to reduce cross-contamination and foodborne illness risks
- Strengthen hygiene practices in food-service environments
Ready to arrange this course?
Ask about workplace delivery or upcoming open-course dates.
