Handling Food Hygienically 4N1119

The purpose of this award is to equip the learner with the knowledge,
skill and competence to prepare and handle food safely and
hygienically, in compliance with regulation, legislation and current best
practice.

Contents

Learners will be able to:

*State the role of the employee in food hygiene and safety
including personal hygiene, legal responsibilities and the use of
protective clothing
*Outline how food is put at risk by chemical, physical and
microbiological hazards, cross contamination and allergens
*List food borne illness and the factors which contribute to their
expansion
*Describe how pests can be controlled in and around a food
premises
*Outline the reasons for ensuring that correct temperatures are
used in food preparation and production including the limitations
of temperature control and procedures for recording food
temperatures
*Use safe and hygienic food handling practices including HACCP,
for food preparation, cleaning, waste disposal and pest
prevention
*Refrain from unhygienic practices in food production
*Complete a range of basic food safety documents and records.

Assessment will include:
Theory test 80%
Skills demo 20%

Course Notes

All learning material will be supplied by FRS Training You will be registered and certified with QQI through our centre.

Successful candidates will receive a QQI certificate

Good command of the English language with a proficient level of literacy and numeracy