Demonstrating your knowledge of safe food handling and kitchen hygiene at interview is key to success. Preparing for that all important job will give you confidence. This course will help students understand the rules and good practice required in a food operation in simple terms. Join Chef Kevin Ashton for a 4 session course which will cover: fridge and freezer storage, temperature requirements, use of cutting boards, safe food handling, personal hygiene, food preparation and storage and the safe storage of chemicals. Students completing this course will receive a WEA certificate of attendance which may be noted on your C.V.
Course aim
To develop your knowledge of food handling practices and kitchen hygiene, preparing you for employment in Hospitality.
Do I need any particular skills or experience?
- This course is for beginners and improvers
By the end of the course I should be able to:
- Explain what cross contamination is and how it can occur.
- Explain Food Safety temperatures and why you need to log them.
- Explain the importance of Personal hygiene when working in the food business.
- Explain what a COSHH cupboard is and what's kept in it.
- Name 3 types of food that are particularly susceptible to contamination.
What else do I need to know?
It is important to bring a note pad and pen to class. You will be expected to take short quizzes based on course material.
View full course information sheet
Basic Food Hygiene & Food Handling Practices - preparing for work in Hospitality
