COURSE OVERVIEW:

Well-designed and constructed food premises are important factors in achieving high standards of food hygiene practices. However, few operators of food businesses have the opportunity to design entirely new premises and, very often, it is a matter of converting existing premises which may or may not have previously been used for food preparation.

Another difficulty is that it is easy to underestimate the volume of business to the extent that the food preparation areas come under pressure from being too small and as the business expands, this can result in extra space being sought from food storage, preparation and production areas, subsequently giving rise to serious hygiene problems. Any sacrificing of preparation and storage areas should therefore be resisted.

Also, for health and safety reasons, it is vital to keep all parts of food premises clean. The critical areas will be those that come into direct contact with food. These will include work surfaces, food equipment (including knives and other utensils), food containers and the hands of staff. These surfaces should be disinfected as well as cleaned. But even surfaces that do not come into contact with food must be cleaned regularly. A build-up of food debris in any part of the food premises will attract pests that may spread contamination. Performing hazard analysis should indicate the preparation steps where contamination may occur and where effective cleaning and disinfection is necessary.

This course discusses the importance of a well-designed and constructed food premises in achieving high standards of food hygiene practices and the importance of a clean food premises.

The first part of this course will focus on the best design for any food business premises. The second part of this course explains the risks hospitality workers are exposed to and how to keep them safe. The third part covers how the food premises should be cleaned and best practices for pest management.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand:

• The importance of the design and construction of food premises
• The three groups that hospitality food preparation and beverage facilities broadly fall into
• The overall design considerations
• What to consider when planning for a new food business?
• The general requirements for food premises
• The basic guidelines that apply when designing new premises or converting existing ones
• The factors influencing the calculation of the amount of space required for the kitchen and ancillary areas
• Premises design such as: kitchen design, food preparation areas, food contact surfaces, floors of premises, walls of premises, ceilings of premises, windows and doors
• Health and safety in a food premises
• The areas that employers must pay particular attention to in a food premises
• Management responsibilities towards health and safety at work
• Why the risk assessment should be carried out by a competent person?
• The basic steps in assessing risks
• The main risks to employees and the risks to new and expectant mothers
• The hazardous substances in food premises
• The blood-borne diseases and precautions
• Electricity hazards and precautions
• Gas hazards, gas maintenance and gas safety training
• The manual handling hazards
• The work equipment at food premises
• The personal protective equipment (PPE) for the hospitality staff
• Housekeeping in the food premises
• Accidents and accident reporting in the food premises
• First aid at food premises
• The cleaning and disinfection of the food premises
• The basic principles of cleaning and disinfection
• The planned cleaning of the food premises
• The main components of a typical cleaning schedule
• A recommended systematic approach to producing cleaning plans and schedules
• Pest control at food premises
• Why pest problems occur?
• The reasons a wide variety of insects, mites and a few bird species enter catering premises
• The problems and serious issues caused by pests
• The three lines of pest control

COURSE DURATION:

The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.

COURSE REQUIREMENTS:

You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.

COURSE DELIVERY:

Purchase and download course content.

ASSESSMENT:

A simple 10-question true or false quiz with Unlimited Submission Attempts.

CERTIFICATION:

Upon course completion, you will receive a customised digital “Certificate of Completion”.