Persons gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking, service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food. Topics covered:
- Introduction to Food Safety
- Microbiological Hazards
- Food Poisoning and its Control
- Contamination Hazards and Controls
- HACCP from Purchase to Service
- Food Handlers and Personal Hygiene
- Food Premises and Equipment
- Food Pests and Control
- Cleaning and Disinfection
- Food Safety Enforcement