Basic Course in Food and Personal Hygiene for the Catering Industry

Audience
‍The course is aimed at employees and managers in the hospitality industry who handle food, beverage or kitchen and serving routines in their daily lives. It is suitable for new employees, temporary workers and experienced employees in restaurants, cafes, canteens, catering and other establishments that need to ensure safe food service, good personal hygiene and compliance with the requirements of the Danish Food Safety Authority.

Learning objectives
‍Participants will gain a practical understanding of hygiene, responsibility and Norwegian regulations for safe food serving. They will learn to assess their own health and prevent infection, carry out proper hand washing and wear work clothes correctly. The course provides skills in safe goods reception, storage and temperature control, prevention of cross-contamination and safe handling and communication about allergens. Participants will also learn basic HACCP principles, internal control, documentation and systematic deviation management in practice.

After completing the course you will be able to

• Explain why hygiene and good practices are essential to safe food serving and reputation.
• Identify key laws and requirements and understand the responsibilities of the business and employees.
• Assess your own state of health and know when not to work with food, including the 48 hour rule.
• Carry out hand washing correctly and at the right time, and use clean work clothes in a hygienic manner.
• Check goods upon receipt, measure temperatures with thermometer and document findings and discrepancies.
• Store food properly and control temperature to avoid the danger area and reduce bacterial growth.
• Separate raw and finished food, use separate utensils, and follow cleaning plans to prevent cross-contamination.
• Manage allergens securely through identification, separation, labeling and clear guest communication.
• Use HACCP principles, internal controls and documentation to monitor checkpoints and improve procedures.
• Manage discrepancies systematically with registration, causal analysis, corrective action and aftercare learning.