Duration: 1 day

Who the Course is For 
Suitable for all staff who work in the food industry  

To help delegates understand:

  • the legal framework governing food hygiene standards, including the requirement for record keeping.  
  • why they handle food the way they do (they will be more likely to handle and store food properly when they understand that proper handling will prevent bacteria from poisoning food).

To help delegates learn:  

  • how to avoid cross-contamination  
  • promote high personal hygiene standards  
  • identify potential kitchen hazards  
  • reduce the risk of fire in the kitchen environment  
  • the importance of teamwork.

The course is intended to be interactive, with a number of question & answer sessions.  
The course is separated into 2 segments –  
1.   food handling 
2.   safe working practice 

1.   Food handling 
This segment covers kitchen procedures and includes:- 

(I) cooking & storing food 

  • food spoilage  
  • food poisoning (chemical, biological, bacteriological)  
  • food acid content  
  • moisture & oxygen  
  • times & temperatures

(II) ways to reduce food cross-contamination 

  • pests  
  • microbes  
  • bacteria  
  • chopping boards & preparation areas

(III) utensils and dish-washing guidelines

(IV) kitchen and dining room cleaning procedures 

  • the dish washing process  
  • vents & exhausts  
  • floors  
  • cleaning accessories (wipes, cloths, mops)  
  • chemicals

(V) why personal hygiene standards should never be neglected 

  • staphylococcus aureus  
  • pathogens  
  • viruses  
  • smoking  
  • garbage & garbage containers  
  • hand cleanliness

2. Safe working practice 
This segment covers working practices and basic health & safety  

(I) manual handling 

(II) emergency response in case of fire 

(III) being aware of and avoiding harm from potential kitchen hazards 

  • knives  
  • appliances & equipment (including electrical safety)  
  • chemicals  
  • slips, trips & falls  

    (IV) responsibility for cleaning spillages 

    (V) basic first aid practice 
  • cuts (minor & severe)  
burns & scalds
»  Health and safety first principles
»  Principles of coshh (control of substances     hazardous to health)
»  Risk assessment priciples and practice
»  Stress awareness
»  Confined spaces entry/rescue training     course
»  Noise at work
»  Site safety orientation
»  Chemical handling, identification and spill     containment
»  Electrical safety
»  Gas testing and noise monitoring
»  Safe handling and storage of gas cylinders
»  Confined space awareness for managers
»  Construction safety management briefing
»  Construction safety management
»  Contol of substances hazardous to health
»  Electrical safety for managers &     supervisors
»  Food hygiene training – “kitchen care”
»  Risk assessment in practice
»  Risk assessment of manual handling     operations
»  Safe systems of work & permits to work     performing authority
»  Safe systems of work & permits to work     area authority
»  Safe working at heights
»  Warehouse safety
»  Waste minimisation management
Home   /   About Us   /   Trainings   /   News   /   References   /   Webmail   /   Folio   /   Contacts
© 2016 | Caspian Safe. All rights reserved