Food Hygiene Courses
| Course Title: |
Food Hygiene Awareness Course |
| Duration: |
3 hours |
| Venue |
At Brunel, your premises or off site conference facilities near you. |
| Target Audience |
Food handlers handling low risk or sealed foods |
| Assessment Method: |
Multiple Choice Assessment Paper
Royal Society for the Promotion of Health Certificate awarded |
| Key Issues Addressed: |
Food Poisoning
Bacteria and bacterial growth
Cross Contamination
Temperature Control
Delivery and Storage |
| Course Title: |
Food Hygiene Essential HACCP Practice |
| Duration: |
2 days |
| Venue |
At Brunel, your premises or off site conference facilities near you. |
| Target Audience |
Individuals responsible for conducting food safety hazard analysis |
| Assessment Method: |
Multiple Choice Assessment Paper
Royal Society for the Promotion of Health Certificate awarded |
| Key Issues Addressed: |
Understanding Hazard Analysis
Flow Charts
Hazard Identification
Control Measures
Critical Control Points
As part of the course programme, students are required to complete a formal Hazard Analysis which is reviewed by the course tutor |
| Course Title: |
Food Hygiene Essentials |
| Duration: |
1 day |
| Venue |
At Brunel, your premises or off site conference facilities near you. |
| Target Audience |
All food handlers involved in handling open high risk food |
| Assessment Method: |
Multiple Choice Assessment Paper
Royal Society for the Promotion of Health Certificate awarded |
| Key Issues Addressed: |
Food Poisoning
Bacteria and bacterial growth
Cross Contamination
Temperature Control
Delivery and Storage |
| Course Title: |
Food Hygiene Essentials Course preceded by distance learning |
| Duration: |
3-hour; preceded by the completion of a structured distance learning workbook |
| Venue |
At Brunel, your premises or off site conference facilities near you. |
| Target Audience |
All food handlers involved in handling open high risk food |
| Assessment Method: |
Multiple Choice Assessment Paper
Royal Society for the Promotion of Health Certificate awarded
|
| Key Issues Addressed: |
Food Poisoning
Bacteria and bacterial growth
Cross Contamination
Temperature Control
Delivery and Storage |
| Course Title: |
Food Hygiene Refresher Programme |
| Duration: |
Ongoing |
| Venue |
Run and co-ordinated internally |
| Target Audience |
Food Handlers who have recently completed a formal Food Hygiene course |
| Assessment Method: |
Records maintained internally within the organisation |
| Key Issues Addressed: |
To allow Food Hygiene knowledge to remain refreshed, a series of activities are provided to the organisation that are periodically issued to food handlers.
Careful records must be maintained of completed activities to verify that training has been carried out |
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