Courses and resources

To gain the knowledge needed to ensure you are working within the framework of the food safety law including: -Introduction to food safety.

-Food safety legislation.

-The role of the EHO (Environmental Health Officer) and how they enforce the law .

-Microbiology and illness, temperature control.

-Maintaining a high standard of personal hygiene.

-Preparing, cooking and serving food.

-Cleaning, pest control.

Aims and Outcomes:

-Describe theirs and others roles regarding food safety.

-State the main types of pathogenic bacteria, their sources, symptoms and incubation periods .

-Explain the requirements for bacterial growth and how these can be used to prevent growth.

-Explain the term Cross-Contamination.

-Describe the differences between pathogenic bacteria, food borne diseases and viruses.

-Explain good working practices when accepting deliveries, storing food, preparing food, cooking and serving food and cleaning.

At the end of the day, delegates will be asked to answer a multi-choice question paper, under examination conditions, to meet the requirements of the Chartered Institute of Environmental Health.

Training Provider:

Staff Learning and Development (sld@exeter.ac.uk)