Sector-specific

Basic training in food hygiene: Food Defence, HACCP, cleaning and disinfection

Hospitality and Tourism

25 hours

Introduction

This training in Food Hygiene focuses on food safety and quality, covering key aspects of the handling, storage and transport of food products. The main topics include the pollution prevention food, understanding the germs and microorganisms which may affect food, personal hygiene measures and good practice, the prevention of food poisoning foodstuffs, food preservation methods, hygiene in facilities and equipment, and the implementation of the HACCP system to ensure the food security, the development of cleaning and disinfection plans, and the importance of food defence in protecting food against deliberate threats.

Objectives

To understand the importance of food hygiene.
Prevent food contamination.
Understanding and preventing the spread of germs.
Maintain good personal hygiene when handling food.
Preventing food poisoning.
Apply food preservation methods.

TEACHING UNIT 1. FOOD HYGIENE

TEACHING UNIT 2. FOOD SPOILAGE AND CONTAMINATION

TEACHING UNIT 3. GERMS

TEACHING UNIT 4. PERSONAL HYGIENE MEASURES AND GOOD HABITS

TEACHING UNIT 5. FOODBORNE TOXICOSIS

TEACHING UNIT 6. FOOD PRESERVATION METHODS

TEACHING UNIT 7. HYGIENE OF PREMISES, MACHINERY AND WORK TOOLS. STORAGE AND TRANSPORT

TEACHING UNIT 8. IMPLEMENTATION OF THE HACCP SYSTEM

TEACHING UNIT 9. FOOD HYGIENE IN THE FRUIT AND VEGETABLE PROCESSING SECTOR

TEACHING UNIT 10. HACCP

Introduction
History of HACCP
Benefits of HACCP
Definitions
Principles of HACCP
Implementation of the HACCP system
Prerequisites for the implementation of the HACCP system

TEACHING UNIT 11. CLEANING AND DISINFECTION PLAN

Cleaning and disinfection
The Company’s Cleaning and Disinfection Plan

TEACHING UNIT 12. FOOD DEFENCE

Introduction to Food Defence
The role of businesses in food defence
The operator and food defence
Control measures in food defence
The Inclusion of Food Defence in Food Safety Standards