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Intermediate Food Hygiene

Aim: to provide staff with working knowledge of food hygiene, the production of safe food, how to identify potential risks and what action to take to eliminate these risks.

    Course Content:
  • Bacteriology
    		•
  • Food poisoning and related diseases,
  • Food contamination,
  • Food storage,
  • Preservation and temperature control,
  • Disinfecting and cleaning,
    		•
  • Personal hygiene,
    		•
  • Government guidelines,
  • Supervisory management,
  • Designing and constructing food premises and equipment.
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