This course teaches the importance of the
foundations of the principles of good food
hygiene and is accredited by The Royal Society for
the Promotion of Health.
The course covers the following subjects
• Food hygiene
• Food Poisoning
• Bacteriology
• Legislation
• Temperature control
• Cleaning
• Contamination   
• Pest control
• Hazard analysis
• Stock control and preservation
• Personal hygiene
The course is 9 hours long and is usually divided between 3 lessons for three hours each, though this can be organised according to learner needs. There is a 30 question multiple choice exam at the end. It lasts for approximately 40 minutes