| |
penarth
management
|
Specialists in Quality, Environmental and
Health & Safety Compliance Consultancy and Training
|
|
|
First Certificate in Food Safety
|
Introduction
The First Certificate in Food Safety syllabus has been compiled by the Royal Society for Public Health (RSPH) and has been designed for any person who is, or who intends to be a food handler. Candidates will receive 6 hours tuition and will then sit one written paper consisting of 30 questions. Successful candidates will receive a Certificate accredited by RSPH.
Course Details
Section 1: Principles of Food Safety
We all need to eat and drink to stay alive, so it is important that our food does not harm us in any way. People whose work involves food have special responsibilities for safeguarding the health of consumers. This section looks at the impact of food safety and introduces the part food handlers play in it.
Learning Outcomes:
- You will be able to list the principal symptoms and causes of food poisoning and other food-borne illnesses.
- You will understand the basic conditions affecting the growth of bacteria.
- You will be able to define and recognise examples of high risk foods.
- You will be able to identify the temperatures at which most food poisoning micro-organisms will grow rapidly, cease to multiply and die.
You will be able to state the personal responsibility of the food handler in relation to relevant legislation.
Section 2: Hazards
Contamination is the presence of something harmful or objectionable in food or drink which creates a risk of illness, injury or discomfort. No one wants to eat contaminated food and the law says that food handlers must protect food from situations where contamination is likely to arise and gives advice on prevention.
Learning Outcomes:
- You will be able to define hazards which may be encountered and identify examples of physical, chemical and microbiological hazards.
- You will be able to recognise evidence of pest infestation and list the principal food safety hazards associated with pests.
- You will be able to list the food safety hazards associated with the human body.
- You will be able to explain the difference between contamination and cross contamination.
Section 3: Hygiene and Control
Customers expect food premises to be clean and they assume that you handle their food hygienically. Clean and tidy workplaces create a good impression as well as helping to make a safe, pleasant environment for everyone. However, it is important to remember that even when something looks perfectly clean, it could be contaminated.
Learning Outcomes:
- You will be able to recognise various types of detergents and disinfectants and explain what each of them does.
- You will be able to state the basic principles and procedures of the cleaning process.
- You will be able to follow and apply cleaning schedules for premises and equipment.
Duration:
1 day
Who should attend:
All staff who handle food. This course is currently available in English, Ukrainian, Russian, Turkish, Polish and Hungarian. Other Languages may be available on request.
Trainer
The First Certificate in Food Safety course is delivered by Jessica Robinson who has been delivering training for 8 years and has a first class honours degree in food technology.
Penarth Management has UKAS accredited certification to ISO9001 for the preparation and delivery of training courses. We are also registered to ISO14001 and OHSAS 18001, and the company is a recognised training centre for the Royal Society for Public Health.
|
|
|
