Food safety encompasses the methods of processing and storing food to prevent the spread of epidemics and diseases. Achieving this requires implementing various activities and systems to mitigate potential risk factors for food poisoning. Food safety is crucial for the health of both individuals and society as a whole. Therefore, it is essential to provide healthy and safe food that adheres to the necessary criteria, regulations, and guidelines throughout all stages of food preparation, from the cultivation or production of raw materials to purchasing, distribution, and subsequent preparation. This involves controlling overall quality systems to ensure the absence of contaminants and various risks.

Health and food inspectors are typically employed by health departments, factories, and other agencies. Job titles may include food inspector, food safety manager, food plant manager, health inspector, or food and drug inspector. Generally, these professionals are responsible for ensuring that food reaching consumers meets the appropriate standards from production to presentation. Depending on their specific roles, they may also address environmental conditions, water quality, or disease management.

This training program is offered by the British Academy for Training and Development.

Who should attend? 

• Quality and Environmental Engineers. 
• Food safety inspectors 
• Physicians concerned with food safety systems 
• Food safety workers 
• Food quality monitors 
• Food factory officials. 
• Managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges. 

How attendees will benefit? 

After completion of the programme, delegates will be able to: 

• Understand why food hygiene and safety practices are essential for all food handlers in a catering environment. 
• Have awareness of the relevant food safety legislation and how it can be complied with. 
• Understand the different ways in which food can be contaminated and how these risks can be effectively controlled. 
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk. 
• Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings. 
• Understand the importance of cleaning schedules, managing waste and pest control. 
• Know what the law requires in regards to personal hygiene when working in a catering premises. 
• Understand the basics of implementing a HACCP food safety management system and recognise the tools that can be used to do so. 

• Introduction to food safety 
• Introduction to Supervising Food Safety 
• Microbiology 
• Contamination hazards and control 
• Food poisoning 
• Non-Bacterial Food Poisoning 
• Personal hygiene 
• Design, construction and use of food premises and equipment 
• Cleaning and disinfection 
• Pest control 
• Temperature Control  
• Checking, Verifying and Recording Temperatures 
• Waste, Cleaning and Disinfection  
• HACCP and food safety management systems 
• Food Safety Management Tools 
• Control measures from purchase to service 
• Supervisory management 
• Food Safety legislation and enforcement 
• What's on a Manufactured Food Label 
• The role When there is a Food-borne Outbreak