The law requires that all food handlers need to be trained according to their food handling work activities.
By practicing the four Cs of food hygiene – cross-contamination, cleaning, cooking and chilling – those working with food can avoid food poisoning and other illnesses.
While many believe that common illnesses like diarrhoea and sickness derive from bacteria outside of the kitchen, they’re actually more likely to develop from poor hygiene. Food poisoning is usually a direct result of inadequate hygiene with germs for foods like meat, poultry, eggs, fish and seafood, raw fruit and raw vegetables. It can often be a result of food not being cooked properly, bacteria being transferred to kitchen surfaces or contamination with other foods.
In these instances, poor hygiene when preparing and serving food can cause illnesses that can easily be avoided, which is why it is important to follow the four Cs
HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.
It is important to have food safety management procedures that are appropriate for your business.
At Green Cross Training, we pride ourselves on our ability to fulfill our customers’ requirements and offer a flexible, tailored approach to your food safety training requirements.
We offer a comprehensive range of regulated and individually tailored courses which are brought to life by enthusiastic professional instructors. We continually monitor learner feedback and course satisfaction to ensure we maintain our unrivalled standards..