Candidates must understand the importance of food safety by being able to define the terms food safety, contamination, food poisoning, HACCP, hazard and safe food. candidates must be able to Identify the four common types of food hazard and state the causes of food poisoning and those bad practices that most commonly result in food poisoning.Candidates must be able to describe food poisoning characteristics and symptoms.  State those people most at risk from food poisoning, understand the benefits of good food safety and the costs of poor food safety.  Outline the responsibilities of food handlers regarding food safety including their legal responsibilities, they must explain the need to follow instructions and to report incidents that expose food safety to risk.often referred to as the basic food hygiene certificate, is for anyone who works in a setting where food is cooked, prepared or handled.All food handlers can satisfy their legal requirement by taking this course. People who handle food are those who are involved in any activity in your business that involves food or surfaces likely to come in contact with food. It covers the people whose work involves manufacturing, processing, preparing (such as chopping, cooking, thawing), delivering, servicing, transporting or packing food and the people who clean the premises and equipment.The course covers hygiene, food handling and cleaning practices and procedures that are all required, all in an online course that can be taken as time permits in the workplace.
Protective clothing
Hand washing
Personal hygiene
Illnesses which may affect Food Safety
Avoiding unhygienic practices
Safe food handling techniques
Maintaining hygienic staff facilities
Food safety signage
Keeping work areas clean 
Personal hygiene

• Cross contamination

• Food receipt, storage, handling, display and temperature control

• Cleaning, sanitation & pest control

• Food spoilage and waste

• Food poisoning, causes and prevention

• Food law
