Food Safety/ Hygiene

The importance of food safety Food safety laws, Legal responsibilities of food handlers, Types of contamination and the associated risks, Bacteriology, Food poisoning, Foodborne illnesses, An introduction to Hazard Analysis and Critical Control Points (HACCP), Personal hygiene, Work flow, work surfaces and equipment, Cleaning and disinfection, Waste disposal, Pest control, Safe food handling practices including time and temperature controls, Preparation, Cooking & reheating, Chilling, Cooling, freezing, Thawing, Hot holding, Displaying food, Core temperatures, Food preservation, Storage Stock control procedures.