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Fundamental food hygiene knowledge for all food handlers

Overview

Training providers have identified a growing need to make learning more relevant to specific business environments to increase effectiveness. New qualifications are required to address new National Occupational Standards reflecting sector-specific needs.

Outline programme

To address the food safety needs of the catering and hospitality sector.

The qualification covers the following topics:

• Legislation
• Food safety hazards
• Temperature control
• Refrigeration, chilling and cold holding
• Cooking, hot holding and reheating
• Food handling
• Principles of safe food storage
• Cleaning
• Food premises and equipment

Qualification information