Topics covered will include:

– Understand the importance of good personal hygiene and keeping the work areas clean
– Understanding contamination risks and be able to identify the four main types of contaminants
– Identify safe food handling practices to control these risks, including cooking, chilling and freezing temperatures
– Look at contamination and cross contamination risks, how we avoid them whist shopping, during storage and cooking of foods
– Understanding different date marking and the importance of stored food rotation