Description
Course content
- Responsibilities
- Food types
- Personal hygiene
- Illness, injury and reporting responsibilities
- Contamination
- Pest control
- Cleaning and disinfection
- Food waste
- Temperature control
- Sprenger’s 12 critical rules
Who is it for?
Designed for individuals who handle food as part of their role, those new to food handling or requiring a basic introduction to food safety practices. It is suitable for those working in catering, retail or other food environments.
Requirements
Access to a device to get online.
Typical duration & assessment
30-45 minutes
Multi-choice questions
