The objective of the “Primary Course in Food Safety” is to create an awareness and knowledge in food workers of the reasons for the importance of good food hygiene practices.

The course covers a broad range of subjects, including an overview of basic microbiology, food contamination, food hygiene law, personal hygiene, cleaning procedures and Hazard Analysis Critical Control Points (H.A.C.C.P.).

These subjects are geared towards enabling food workers to see and understand where problems could arise in the preparation, handling, storage or service of food. These problems could if uncontrolled create a risk of food poisoning to the consumer and the subsequent damage to the food business.

The course consists of 2 sessions, each of four-hour duration. The sessions may run from 9am – 1pm or from 1pm to 5pm dependant on the client’s requirements. A coffee/tea break will be facilitated during each four hour session. On completion of this course, the student undertakes a written exam of 1-hour duration. Successful students will be awarded a Certificate in the Primary Course in Food Safety from the Environmental Health Officers’ Association. (An oral exam for a course participant can be taken by special arrangement with the tutor but will incur an extra charge).

SESSION 1: INTRODUCTION TO FOOD SAFETY

This session highlights the value of good hygiene practices versus problems that can arise from poor hygiene practices: microbiology and the growth needs of bacteria.

SESSION 2: FOOD CONTAMINATION

Physical, chemical, microbial contamination of food, the possible sources of these contaminants, including how they enter the food chain

SESSION 3: FOOD DELIVERY AND STORAGE

Deals with proper reception, handling and storage of food, in the food premises

SESSION 4: FOOD PREPARATION, COOKING AND SERVICE

The importance of proper temperature control and implementation of the requirements of IS340: Hygiene in the Catering Sector.

SESSION 5: PERSONAL HYGIENE

The law in relation to personal hygiene for food workers and describes good personal hygiene practices.

SESSION 6: LAYOUT AND DESIGN OF FOOD PREMISES & PEST CONTROL PROCEDURES

Identifies the requirements relating to the layout and design of a food premises

Pest control explains the problems with common pests, including the recognition and prevention of infestations.

SESSION 7: CLEANING

The importance of good cleaning procedures and cleaning programmes are highlighted.

SESSION 8: INTRODUCTION TO FOOD SAFETY MANAGEMENT SYSTEMS (HACCP)

Defines the importance of food safety management systems in a food premises and explains the role of the Environmental Health Officer.