Kaizen Training offers health and social care courses designed (as per SSSC requirements) for self-development to achieve personal and professional goals. Our highly skilled trainers allow us to provide only the highest quality experiences for our candidates.

Part Seven: Food Hygiene

From source to supply, from the wee corner café to a grand five-star hotel, every business requires a set of rules which it must adhere to in order to maintain high standards of cleanliness, food safety and integrity.

Whilst each of these principles can vary from company to company, all must have steps in place to protect the quality and safety of food products, whether they are being stored, handled, prepared, or served. This ensures both the safety of those who will be consuming the food and that government regulations are being adhered to.

In addition to the danger to public health, there are large fines in place for non-compliance, alongside the risk to the success and reputation of your business. Therefore, it is essential that you, and the people that you work with, are equipped with the right skills and knowledge.

Our course covers all aspects of safe food handling to promote the highest food safety standards. Participants will leave with a high level of knowledge and understanding of the existing Food Standards Agency (FSA) legislation and best practice of food handling.

After attending this course trainees will:

  • Be aware of the terminology used within food hygiene.
  • Understand the importance of personal hygiene and best cleaning practices.
  • Be introduced to common issues and bacteria relating to food hygiene.
  • Know how to prevent food poisoning and related problems.

This course is suitable for a range of companies looking for high-quality food hygiene training and food hygiene refresher courses.

To get you started, here are five short tips to help promote food hygiene:

  1. Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food, and after you have used them to prepare raw food
  2. Use different equipment (including chopping boards and knives) for raw meat/poultry and ready-to-eat food to prevent cross-contamination. (One of the most common causes of food poisoning)
  3. Wash your hands thoroughly before preparing food and again after touching raw food.
  4. Keep raw and ready-to-eat food always separate from one another. If storing both in the fridge, store raw food below ready-to-eat food.
  5. Cook food thoroughly. Most food is considered fully cooked once it has reached and maintained a core temperature of around 70°C for two minutes. This should be enough to kill off any bacteria that may be inside the food. Poultry and pork should not be pink, and juices should run clear. The outside of beef or lamb should be sealed before serving, even if the middle is still rare.

To discuss our Food Hygiene course further please get in touch with us on 0141 648 4435 or fill in our contact form.

Our packages can be tailored to suit your requirements. With refresher courses also available, we’ll find something that fits your business and your budget.