The course includes subjects such as;

• Recognising the importance of personal hygiene in food safety including their role in reducing the risk of contamination,

• Identifying the key legal responsibilities of food handlers,

• Identifying effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices,

• Identifying how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals,

• Recognising the importance of safe waste disposal,

• Recognising the importance of pest control,

• Recognising the importance of food safety procedures, safe food handling and avoiding unsafe behaviour,

• Identifying how to report food safety hazards, infestations and food spoilage,

• Recognising the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards,

• Identifying safe food handling and temperature control practices for delivery, storage, date marking and stock rotation,

• Identifying safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food,

• Outlining how to deal with food spoilage including recognition and reporting.

• 1 Day Instruction from an experienced maritime chef

• Supporting course notes

• Notepad/Pen

• Refreshments.

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