Food Hygiene Management & Catering
Course Info
Code IND10-105
Duration 5 Days
Format Classroom
Course Summary
Food hygiene management surrounds the hygiene of the entire kitchen. Maintaining personal and environmental hygiene will help prevent the possibility of food-borne illnesses or cross-contamination of allergens. Ensuring employees are regularly washing their hands, swapping out food preparation items depending on the type of food and regularly cleaning their environment are a few effective methods of maintaining food hygiene standards.
Not only is it good practice to maintain hygiene standards, it is also written into law. Those handling and preparing food for public consumption should be fully aware and compliant of all laws and regulations surrounding food safety and hygiene.
- To understand the importance of food hygiene management and catering within an organisation.
- To investigate food safety and hygiene laws and regulations to ensure full compliance.
- To acknowledge the consequences of poor food hygiene and catering management.
- To assess the risks associated with food hygiene management and ideal methods of mitigating them.
- To utilise various methods to ensure hygiene is held to the highest standard.
- To explore what aspects and processes are involved within food hygiene.
- To correctly label all food items with necessary warnings referring to allergies and potential cross-contamination.
- Catering Managers
- Compliance Officers
- HSE Officers
- Senior Chefs
- Restaurant Managers
- Food Safety Consultants
- Quality Control Managers
- Operations Managers
To ensure the participants gain a full understanding of the taught content, they will have the opportunity to partake in a variety of learning methods, including presentations, demonstrations, group discussions and practical activities. This combination of methods allowed participants to develop an understanding of the knowledge alongside being able to practise relevant practical skills.
Course Content & Outline
Section 1: Introduction to Food Hygiene Management
- Defining what food hygiene management is, its necessity and importance within the food production industry.
- Investigating what internal and external factors can influence the cleanliness and safety of food.
- Identifying what aspects of food production should be managed in relation to hygiene.
- Acknowledging the consequences of poor food management on different factors of the business.
Section 2: Risk Management
- Assessing laws and regulations surrounding food safety and hygiene to ensure full compliance throughout the food production process.
- Conducting risk and hazard identification assessments to identify sources of risk.
- Analysing risk and hazard data to establish a risk management plan detailing preventative measures and corrective actions.
- Incorporating risk management into general food management systems to ensure all necessary individuals are fully risk aware.
Section 3: Personal and Environmental Hygiene
- The vitality of maintaining personal hygiene throughout the entire process of food production.
- Following the hand washing standards whenever handling different types of food.
- Knowing what foods are safe and unsafe to handle interchangeably.
- Ensuring self-awareness and remembering to wash appropriately after touching unclean items.
- Identifying what cleaning products are safe to use in a food centric environment.
Section 4: Food-borne Illnesses
- Understanding how poor hygiene can lead to food-borne illnesses.
- Recognising what common and uncommon food-borne illnesses are found within a kitchen and ideal methods of preventing them.
- Analysing how pathogens can spread within an environment.
- What to do if food is found to be contaminated.
Section 5: Cross-contamination
- Why preventing cross-contamination is crucial within a food environment.
- Identifying what can be cross contaminated within an environment and what steps to take to prevent this.
- Using different tools and equipment depending on the type of food – cloths, chopping boards and more.
- Ensuring allergy awareness within the workplace.
- Correcting labelling and providing warnings with common allergens to protect consumers.
Dive into the world of Health and Safety Management, a dynamic approach to safeguard well-being. Explore its significance across individuals, organisations, and society. Discover ten essential principles that guide effective practices, from leadership commitment to data-driven decisions.
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