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Food Handling - Introduction to Health and Hygiene

Course information

Target group:

All relevant personnel


Course Goal: This course aims to provide all learners with an introduction to industry best practice in relation to food safety, health and hygiene.


Target Audience: All relevant personnel


Learning Objectives:

LO1 Explain the importance of health and hygiene

LO2 Explain the importance of food safety

LO3 Give examples of foodborne illnesses

LO4 Explain the importance of maintaining high standards of personal hygiene when working with food

LO5 Identify good housekeeping practices within food preparation and service areas

LO6 Provide an overview of the Hazard Analysis Critical Control Point (HACCP) food management system and appropriate food storage

LO7 Provide an overview of appropriate temperature control


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