Food and Personal Hygiene
The intention of food hygiene is to prevent food poisoning, the transmission of disease in food and finally, to maintain the wholesomeness of the food product through all stages of processing until it is finally eaten.
In the private home where food is prepared for a limited number of people the consequences of food contamination are restricted. However, if food, for example, is contaminated in the hotel/restaurant kitchen the results of a food poisoning episode can result in a large number of people being affected.
The presence of spoilage organisms, dirt or foreign material, may not cause food poisoning but can result in considerable loss if the product cannot be used.
An awareness of hygiene is essential for all staff engaged in food processing, storage and distribution.
A good standard of hygiene depends upon a food handler knowing how the job is done, why it should be done, and then by doing it properly.
Below is an outline of the course:
Food & Personal Hygiene
INTRODUCTION TO FOOD HYGIENE
- Maintain hygiene premises
- Identify pests and pest control
- Maintain a safe and hygienic work area
- Storage of cleaning chemicals
- Storage and temperature control of food
- The correct use of equipment
IMPLEMENT SAFE FOOD HANDLING PRACTICES
- Health and safety legislation and its’ purpose
- The use and purpose of protective clothing
- Importance of personal hygiene
- Implication of the selling of unsafe food
PREVENT CONTAMINATION & SPOILAGE OF FOOD PRODUCTS
- Micro-organisms and the effect it has on food products
- Sources of micro-organisms
- Food contamination
- Measures to prevent food contamination
This course will be a good guideline for staff working in the food industry.