Food Safety & Hygiene Course for Food Handlers

Course Specifications:

Course Description

Our bodies need food to stay healthy and strong. Sometimes the food we eat can make us very sick if it is not made safely. When someone gets sick from something they eat or drink, we call it a Foodborne illness.

According to the centre for disease control, it is estimated that each year in Nigeria alone, there are 25 million cases of foodborne illness resulting in 327,000 hospitalizations and 5000 deaths.

By Law, all food handlers must have an understanding of the basic principles of Food Hygiene and know how to work safely so as to protect the food they serve from contamination. This online Food Safety and Hygiene course is designed to provide food handlers in the catering sector with the essential practical training to enable them provide safe food to consumers.

Who should take this course?

This course is suitable for Food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, bars, fast food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges, bakeries and anybody involved in catering business or services.

Aims of the training: By the end of this course learners will:

• Understand why food hygiene and safety practices are essential for all food handlers in a catering environment
• Understand the different ways in which food can be contaminated and how these risks can be effectively controlled
• Have a knowledge of the way bacteria can affect food and make it unfit for consumption
• Understand the importance of personal hygiene when working in a catering premises
• Be able to state the safe temperature for cooking, chilling and freezing food, and understand how to take temperature readings
• Understand the importance of cleaning schedules, managing waste and pest control

Course OutLine

• Introduction to food safety and hygiene, the basics of a HACCP food safety management system
• Microbiological Hazards – the top 10 causes of food poisoning, preventing food poisoning outbreaks, controlling temperature and time, low and high risk foods, cross contamination, common food poisoning bacteria, food spoilage, food preservation and preventing microbiological contamination.
• Physical, Chemical and Allergenic Hazards – types of physical contamination and controlling physical contamination, chemical hazards and controlling chemical contamination, allergenic contamination and controlling allergens.
• Food Storage – choosing a supplier, food distribution and deliveries, food labelling and storage, use by and best before dates, refrigerator and temperatures, freezing and defrosting and stock rotation.
• Food Preparation – cooking, reheating, taking food temperatures, how to take a food temperature, hot holding, cooling food and food service.
• Personal Hygiene – food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, bad habits, illness, hair, jewellery and smoking and protective clothing
• Food Premises Design and Cleaning Schedules – food premises and the law, principles of design, waste management, cleaning and disinfection, cleaning schedules, safe cleaning, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests

End of Course Assessment/ Examination

An online assessment is taken on completion of the training. You will be asked multiple choice questions with a pass mark of 50%. The answers are marked automatically so you instantly know whether you have passed. If you don’t pass, do not worry! You can take the test as many times as you need with no extra charge.

Certification

On successful completion of the course, participants will be issued with a personalized DPR/ Shell Accredited Certificate in Food Handling, and delivered by post (DHL delivery service) the next working day.

Fee for postal delivery of certificate by DHL: To be determined.