| Q Why should we bother about food hygiene? |
|
| A. To prevent harmful bacteria from growing in our food, to protect our food from contamination, to ensure that our food is safe to eat, and to destroy harmful bacteria |
| |
| Q. What is food poisoning? |
|
| A. Food poisoning is and illness caused by the consumption of contaminated or poisonous food. |
| |
| What are the symptoms of food poisoning?. |
|
| Symptoms can include abdominal pain, diarrhoea and vomiting. |
| |
| What is HACCP? |
|
| A. HACCP stands for HAZARD ANALYSIS CRITICAL CONTROL POINT and this is a food safety system which concentrates prevention strategies on known hazards and risk of them occurring at specific points in the food chain. It was first developed in the 1960s for NASA by the Pillsbury Company as a way to ensure safety for the food being produced for the USA Manned Space Programme.
|
| |
| Q. Why is HACCP necessary? |
|
| A. There is a legal requirement to ensure that a HACCP based system of food safety is implemented in all food business operations. |
| |
| Q. What is the hazard analysis? |
|
| A. Identifying hazards, the steps at which they occur and the measures that need to be introduced in order to control them.
|
| |
| Q What food hygiene training is required by those worker handling food? |
|
| A. It is a legal requirement that staff involved in food handling are trained and/or supervised commensurate with their work activities.
|
| |
| Q. Where are the training courses run? |
|
| A. We can provide in-house training at the client’s premises or at a central venue.
|
| |
