Unsafe food causes many acute and lifelong diseases, ranging from diarrhoeal diseases to various forms of cancer. The Food Standards Agency has produced Safer Food, Better Business (SFBB) as an innovative and practical approach to food safety management. This food safety course reinforces and supports everything in that publication and also promotes the idea that the SFBB folder is an essential and integral part of every kitchen.
1. Definition of Food Safety: Food safety is a discipline describing the handling/preparation and storage of food in ways that prevent food borne illness.
2. Personal Hygiene: When and how to wash your hands and being aware of clothing and footwear in a food environment.
3. Food Poisoning: Find out about food poisoning symptoms, 3 different types of bacteria and 4 key ingredients for bacteria to grow.
4. Dealing with Food: What is a high risk food? Recognising the standardised cooking process.
5. Contamination: Discussing cross contamination. The different types of contamination and how to prevent cross contamination.
6. Record Keeping: An overview of the importance of Food safety record keeping and what you should record.
7. Food Safety Guidance: Brief definition of the ten tips of food safety guidance.