Food safety and hygiene govern everything that you will do within the catering industry. The following module will explain in greater detail the ways and means to keep food free from contamination. This will include preparation of raw food, aftercare of cooked food, temperature control and a guide to the types of bacteria that can be present in food.

This module describes what a HACCP system is and how it is vital for food distributions, thus giving higher quality foods. One of the main points for this module is that personal hygiene is crucial to avoid cross-contamination and prevention of microbiological hazards. We will also engage with storing food properly, temperature control, and how long food lasts outside without being spoiled.