Food Handling Course B – Class Based

Course Content

Sections Status

1

The Benefits of Good Hygiene in the Food Industry

2

Pathogenic Organisms

3

Cross-Contamination

4

High & Low Risk Foods

5

Food Storage

6

The Importance of Cleaning

7

Waste Disposal

8

Pest Control – The Importance of Controlling Food Pests

9

Food Poisoning

10

‘Foreign Bodies’ in Foods

11

Food Allergies

12

Food Handlers and the Law

13

Control and Monitoring of Critical Control Points

14

Animal-By Products