Basic Food safety

Basic Food safety - Course Details

Course intro:

We have developed this Food Safety training course to bring awareness and understanding to all who work with food, the basic principles of Food Safety. Various levels of Food Safety can be presented and all courses are tailored to each setting

All local policies will be discuss and included. We will review your local paperwork and review the potential for an inspection

There are 14 allergens that must be declared by law:

• Cereals containing gluten – wheat (such as spelt and khorasan wheat), rye, barley, oats. Note: The cereal name, e.g., ‘wheat’, must be declared and highlighted, not ‘gluten’.
• Crustaceans, e.g., crabs, prawns, lobsters
• Eggs
• Fish
• Peanuts
• Soybeans
• Milk
• Nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia/Queensland nut). Note: The name of the nut, e.g., ‘almond’, must be declared and highlighted, not ‘nuts’.
• Celery
• Mustard
• Sesame seeds
• Sulphur dioxide and sulphites (at concentrations of more than 10 mg/kg or 10 mg/L in terms of total sulphur dioxide) – used as a preservative
• Lupin
• Molluscs, e.g., mussels, oysters, squid, snails

Course content

• Introduction to food safety
• Best Practice in preparing, handling , storing and processing food
• Allergan management
• Microbiological Hazards
• Food poisoning & controls
• Contamination hazards & control
• HACCP – from purchasing to service

• Food Spoilage & Preservation
• Food premises & Equipment
• Food pest & control
• Cleaning & disinfecting
• Learning Outcome review

Who is the course intended for:

This Food Safety course will be beneficial to any involved in the Catering, Hospitality, Healthcare, Retail and Food Processing Sector.