Food Handling Safety

Food Handling Safety

The Food Safety Induction Module will give the participant the basic principles of Food Safety and Food Hygiene.
The major factors in mishandling food are:

  • Incorrect food storage, leading to cross-contamination;
  • Inadequate temperature control;
  • Preparing food several hours before a meal and leaving it unprotected;
  • Inadequate hand washing procedures;
  • Not using disposable gloves or sanitised utensils for handling ready-to-eat foods.

The Food Safety Induction Module will focus on these key areas:

  • Food storage & temperature Control
  • Labelling
  • Personal hygiene, including hand washing
  • Use of disposable gloves
  • Waste management
  • HACCP
  • Reporting hazards & incidents
  • Workplace inspections

 

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