Food safety-in-retail
Download as PPTX, PDF
0 likes857 views
New EU legislation in 2006 required food safety training to be merged with Hazard Analysis and Critical Control Point (HACCP) principles, leading to the introduction of Food Safety Training Level 1 & 2. The training covers important hygiene topics like hand washing, protective clothing, illness reporting, wound dressings, personal behavior, keeping work areas clean, waste disposal, food hazards, contamination, food storage procedures, and pest hazards. Upon completing the online course, trainees can obtain an accredited food hygiene certificate.
Food safety-in-retail
- 2. Food Safety in Retail In 2006 new EU Legislation rules were introduced in HACCP (Hazard Analysis Critical Control Point) which necessitated a review of food safety training. The old basic food hygiene training was merged with HACCP and Food Safety Training Level 1 & 2 was introduced.
- 3. Food Safety & Hygiene Modules Introduction The importance and use of the right protective clothing The importance of correct hand washing The importance of reporting an illness The importance of wound dressings Your personal behavior and your responsibilities
- 4. Keeping your work area and equipment clean and tidy Waste disposal Food safety hazards that could cause harm in your work place Contamination and cross-contamination You must follow these correct procedures for working with food and storing food The hazards caused by pests that you should be aware of. Food Safety & Hygiene Modules
- 5. Conclusion If you like to try this food safety in retail level 1 training course, and to get instant accredited certificate Just logon to http://www.accredited-food-hygiene- cert.co.uk/