Course description
Half Day (4 Hours)
The aims of this course are to:
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•Understand the importance of handling food safely
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•Recognise potential hazards that can affect the safety of food
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•Identify the main signs and symptoms of food poisoning
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•List conditions necessary for the growth of bacteria
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•Identify high risk foods
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•State the main sources of bacterial contamination
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•Recognise the importance of personal hygiene
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•Understand their personal legal responsibilities as food handlers
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•Demonstrate how to effectively remove bacteria from your hands
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•State the correct temperatures for storing & serving food
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•Carry out a Hazard Analysis Critical Control Point assessment
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•Discuss the reasons for having cleaning schedules
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