Basic Food Hygiene Certificate

Basic Food Hygiene Certificate

FOOD SAFETY

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potential health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Dubai Municipality requires all food businesses to implement food safety systems. These systems are designed to ensure food is safe to consume and halt the increasing incidence of food poisoning, and they include basic food safety training for at least one person in each business. Food safety training is delivered in various forms by, among other organisations, Registered Training Organizations, after which staff are issued a nationally recognised unit of competency code on their certificate.

Basic food safety training includes

  • Understanding the hazards associated with the main types of food and the conditions to prevent the growth of bacteria which can cause food poisoning and to prevent illness.
  • Potential problems associated with product packaging such as leaks in vacuum packs, damage to packaging or pest infestation, as well as problems and diseases spread by pests.
  • Safe food handling. This includes safe procedures for each process such as receiving, re-packing, food storage, preparation and cooking, cooling and re-heating, displaying products, handling products when serving customers, packaging, cleaning and sanitizing, pest control, transport and delivery. Also covers potential causes of cross contamination.
  • Catering for customers who are particularly at risk of food-borne illness, as well as those with allergies or intolerance.
  • Correct cleaning and sanitizing procedures, cleaning products and their correct use, and the storage of cleaning items such as brushes, mops and cloths.
  • Personal hygiene, hand washing, illness, and protective clothing.

Food safety standards and requirements are set out at the national level.