Course outcomes:

• Describe the main principles of safe food management
• Identify the main types of food safety hazards
• Describe what causes food poisoning
• Describe the common symptoms of food poisoning
• Identify vulnerable groups at risk of food poisoning
• Put in measures to prevent food poisoning (4Cs)
  1. Chilling
  2. Cooking
  3. Cleaning
  4. Cross-contamination
• Review current safety measures and report where appropriate
• Identify how the food safety and hygiene regulations impact on their responsibilities