COURSE TITLE: Hygiene for Food Handlers and Food Safety

UNIT STANDARD:

SHORT DESCRIPTION: The purpose of this course is to understand food safety.

COURSE CONTENTS:

1. Introduction to food safety;

2. Applicable food legislation;

3. Foodborne illnesses;

4. Personal hygiene;

5. Kitchen hygiene;

6. Safe food sources;

7. Correct method of storing food;

8. Temperatures of fridges, freezers, raw and cooked food;

9. Cross-contamination;

10. Food premises sanitation;

11. General housekeeping;

12. Reporting and Recording of illnesses;

13. Inspections of food premises;

14. Hepatitis A:

• Method of infection;

• Stages of infection;

• Signs, symptoms and treatment of Hepatitis A;

• Prevention;

• Immunisation.