Course Overview

This basic food hygiene course ensures that anyone working in an environment where food is prepared and handled, complies fully with current Food Safety legislation.

The objective of the Primary Course in Food Hygiene is to create an awareness and knowledge in food workers and others involved in providing services to the food industry of the reasons for, and the importance of good food hygiene practices. This course is designed for all employees new to the food industry. It is also suitable as a refresher course for existing food workers.

The course covers a broad range of subjects, including an overview of basic microbiology, food contamination, food hygiene law, personal hygiene, cleaning procedures and Hazard Analysis Critical Control Points (HACCP).

These subjects are geared towards enabling food workers to see and understand where problems could arise in the preparation, handling, storage, distribution, or processing of food. These problems could, if uncontrolled, create a risk of food poisoning to the consumer or yourself.