FOOD SAFETY AND HYGIENE COURSE

This professional training program provides essential knowledge for maintaining high standards of food safety and hygiene in both commercial and domestic settings. Participants will learn to identify biological risks such as viruses and bacteria, understand the specific needs of vulnerable populations, and manage food allergens. The curriculum focuses on practical skills for preventing cross-contamination, implementing rigorous cleaning protocols, and managing temperature-controlled storage. By the end of the course, learners will clearly understand Food Standards Agency regulations and the criteria for achieving high hygiene ratings.