This course provides delegates with basic knowledge and skills to
identify food contamination risks and bad hygiene habits and be
able to implement the correct practices.
• Food Safety Risk Management
• Codex HACCP - recent revisions
• Management commitment to food safety
• HACCP preliminary steps
• Principles of HACCP
• 12 steps of HACCP
Who will benefit?
Improved identification of food contamination risks
• Reduction in poor personal hygiene habits
• Improved understanding and compliance of company SOPs
• Compliance with global best practice
Who should attend?
• Kitchen/Wait Staff
• Service Crew
• Production Operators
• Management
What will I learn?
Delegates will be able to:
• Describe bad hygiene habits and consequences
• Explain potential risk associated with staff health status
• Explain the causes of food contamination
• Describe the results of food contamination
• Prevent food contamination by the use of good handling
practices
What is included?
- Detailed training course notes
- A loan copy of the standard, for use during the course
- Internationally recognized BSI Training Academy certificate
