Introduction to food hygiene -- Hygiene legislation and control systems -- Introduction to micro-organisms -- Personal health and hygiene -- Food spoilage and contamination -- Handle and store food -- Cleaning agents, equipment and materials -- Clean food production areas, equipment and utensils -- Clean and store crockery and glassware -- Handle and dispose of waste -- Pest control -- Other food-borne illnesses -- Occupational health and safety -- Introduction to occupational health and safety and legislation -- Maintain a safe working environment -- Fire procedures -- Security in the hospitality industry -- Emergencies and first aid.