Primary Food Handlers (EHOA Certified)

Course details

This course is recommended by the Food Safety Authority. It is suitable for any person handling food within a food business. The course aims are to provide candidates with an understanding of the principles of food safety.

Module 1: Benefits of good hygiene, introduction to costs of poor practices; food poisoning microbiology.

Module 2: Food contamination, how contaminants effect food and enter the food chain. Causes of cross contamination and control systems.

Module 3: Food delivery and service, reception, handling & storage of food. Dry goods, refrigeration, freezers and separation of high-risk foods.

Module 4: Food preparation, cooking & service. Temperature control, thawing, reheating, and food hygiene practices.

Module 5: Personal hygiene. Personal responsibilities, protective clothing and control of infectious diseases.

Module 6: Design, layout of premises and pest control. Identification of common pests and pest control practices.

Module 7: Cleaning. Definitions and functions of cleaning and disinfection.

Module 8: Introduction to H.A.C.C.P. Hazard analysis critical control points within a food business. HACCP Principle for food workers.