About the course
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 and the subsequent damage to the food business.
What will you learn from the course?
The course consists of 8 sessions;
1. FOOD HYGIENE
This session highlights the value of good hygiene practices versus problems that can arise from poor hygiene practices, microbiology and the growth needs of bacteria.
2. FOOD CONTAMINATION
Physical, chemical, microbial contamination of food, the possible sources of these contaminants including how they enter the food chain from external or internal sources.
3. FOOD DELIVERY AND STORAGE
Deals with proper reception, handling and storage of food in the food premises.
4. FOOD PROCESSING
The importance of proper temperature control and implementing the requirements of Irish Standards.
5. PERSONAL HYGIENE
The law in relation to personal hygiene for food workers and good personal hygiene practices for food workers.
6. DESIGN, LAYOUT OF FOOD PREMISES AND PEST CONTROL
The structural requirements in food premises and the law in relation to the operation of a food premises.
Pest Control explains the problems with common pests, including the recognition and prevention of infestations.
The importance of good cleaning procedures and cleaning programmes are highlighted.
8. AN INTRODUCTION TO HAZARD ANALYSIS CRITICAL CONTROL POINTS OR HACCP
This most important subject is approached in a clear, uncomplicated manner, designed to give the food worker the basic knowledge of how H.A.C.C.P. works and the role of the food worker in the operation of a successful H.A.C.C.P. system.
What is the course methodology?
Participants will learn through lectures, case studies, group exercises and discussions.
Contact us for enquiries
To contact someone from TÜV SÜD, you may email us at firstname.lastname@example.org or call +62 21 2986 5795 / +62 21 2986 5796.
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