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**The course scheduled for October 2010 takes place on 6, 7, 11 and 12 October 2010**

To provide an understanding of the relationship between food hygiene, food poisoning and food spoilage, the socio-economic costs of poor food hygiene and the role of HACCP and hazard analysis in ensuring food safety.

On successful completion of the course, participants should be able to explain:

• the rationale behind food safety management systems based on HACCP principles
•  the importance of the implementation of a food safety management system to food businesses
• the characteristics of bacteria and their potential to case illness and spoil food
• the causes of bacterial food poisoning and food borne infections, the likely sources and the food likely to be involved
• the causes and effects of non-bacterial food poisoning
• the potential for bacterial and physical contamination of food and how such contamination can be prevented
• the need for high standards of personal hygiene for food handlers
• the importance of providing and maintaining suitable conditions for the storage of food
• the causes of food spoilage and the principles involved in its prevention
•  the importance of design and constructional materials and maintenance of food premises, equipment and utensils
• the principles of, and the procedures for, satisfactory cleaning and disinfection of food premises, equipment and utensils
•  the habitats and characteristics of food pests and acceptable methods for their control
• the main requirements of the Food Safety Act 1990 and principal associated regulations.

The course will cover:

• bacteriology
• food poisoning and  food borne infections
• contamination of food and its prevention
• personal hygiene
•  food preservation
• management of Food Hygiene and Safety and hazard analysis
• control of pests
• design, maintenance and cleaning of food premises and equipment
• food hygiene legislation
  

There is an examination at the end of the course of 2.5 hours duration which is a 20 question short-answer paper with a 60% or more pass mark.  Course participants achieving 80% or more at their first attempt at the examination will be awarded a credit pass.

The course consists of tutor led sessions with focused discussion of theoretical perspectives as applied to the work place. Video materials and group activities are used as appropriate.