Award in Food Hygiene for Education Providers

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About the Course

About the course

Duration: 86 mins (approx.)

It is a legal responsibility for anyone who works with food to undertake food hygiene training. Any member of school staff who stores food or sells it has a duty to make sure it is safe and does not cause harm or injury to the consumer.

Our essential CPD course in food hygiene provides you and your staff with the core content you need to ensure you are maintaining high-quality food hygiene standards. Delivered in high-quality video CPD format that has been skilfully organised for busy workloads and is accessible on any device, anytime, anywhere, our food hygiene training has been designed to provide maximum learning potential in the leanest, most cost-effective and most time-efficient manner.

Delivered by food safety expert, Janet Cousins, this course has been divided into 15 easy-to-digest modules and contains links to further learning and resources with an assessment at the end to help you evidence your compliance.

This course is designed in line with the following policies:

  • The Food Safety (General Food Hygiene) Regulations 1995
  • Food Standards Act 1999
  • Food Safety Act 1990
  • Food Information Regulations 2014

Learning outcomes:

  • Recognising how food poisoning and food allergies affect people and the risks associated with food safety hazards and contamination.
  • Understanding how to conduct effective due diligence and recognising the dangers associated with food allergens.
  • Identifying your responsibilities in managing the cleanliness of kitchens and equipment and ensuring food is correctly chilled, frozen and stored.
  • Recognising how to maintain food preparation areas to uphold good food standards in your school and taking measures to prevent pest control.
  • Understanding how to effectively implement cleaning and disinfection techniques and how to apply Hazard Analysis Critical Control Points (HACCP) principles.

Modules:

Glossary

The glossary will guide you through the core terms you will need to understand to complete your training.

Module 1: Food poisoning and symptoms

Module 1 will inform you about food poisoning, including its definitions and symptoms. You will learn what the symptoms of food poisoning are and how quickly they can appear.

Module 2: People most at risk

Module 2 will look at the types of people who are most at risk of food poisoning, including people with pre-existing conditions, the elderly and pregnant women.

Module 3: Due diligence

Module 3 will cover due diligence. You will learn what due diligence is and how it can be used to protect you from prosecution if someone in your school contracts food poisoning.

Module 4: Food safety hazards and contamination

Module 4 will discuss food safety hazards and explore the various types of contamination and what your responsibilities are.

Module 5: Cross-contamination

Module 5 will inform you about cross-contamination. Here, you will learn what it is, how it can occur, and how you can prevent it.

Module 6: Allergens

Module 6 will present the dangers of food allergens, particularly in younger children. You will learn which types of foods are common allergens and how to prevent allergic reactions in your school.

Module 7: Food storage

Module 7 will explore the appropriate measures you should have in place when storing food in your school and the importance of adhering to the ‘use by’ and ‘best before’ markings on foods.

Module 8: Time and temperature control

Module 8 will focus on temperature control relating to food storage, including how different temperatures can affect the growth of bacteria in foods and how to reduce bacterial growth.

Module 9: Chilled and frozen storage

Module 9 will demonstrate how best to store chilled/frozen foods and why. You will also learn top tips for maintaining good cleanliness in your fridge/freezer.

Module 10: Cooking and reheating food

Module 10 will focus on the cooking and reheating of food and the risks associated with poor practice. You will also explore different types of dishes and how best to reheat them after cooking.

Module 11: Personal hygiene

Module 11 will cover the importance of maintaining a high level of personal hygiene and how prioritising your own cleanliness should form part of delivering high-quality food hygiene.

Module 12: Kitchens and equipment

Module 12 will explore best practices for maintaining and using your kitchen and its equipment. This will include lighting, ventilation, types of equipment and waste bins.

Module 13: Food pests and control

Module 13 will cover your legal responsibilities around pest control, what signs to look out for and effective ways to tackle an infestation.

Module 14: Cleaning and disinfection

Module 14 will guide you through implementing cleaning and disinfection practices in your kitchen area. You will learn why it is so essential and which methods are most effective.

Module 15: Food safety management systems

Module 15 will explore the Hazard Analysis Critical Control Point (HACCP) principles and how to apply them to your school in order to identify, measure and minimise risk.

Course Units

Introduction

Delivered by food safety expert, Janet Cousins, this course has been divided into 15 easy-to-digest modules and contains links to further learning and resources with an assessment at the end to help you evidence your compliance.

Glossary

The glossary will guide you through the core terms you will need to understand to complete your training.

Module 1: Food poisoning and symptoms

Module 1 will inform you about food poisoning, including its definitions and symptoms. You will learn what the symptoms of food poisoning are and how quickly they can appear.

Module 2: People most at risk

Module 2 will look at the types of people who are most at risk of food poisoning, including people with pre-existing conditions, the elderly and pregnant women.

Module 3: Due diligence

Module 3 will cover due diligence. You will learn what due diligence is and how it can be used to protect you from prosecution if someone in your school contracts food poisoning.

Module 4: Food safety hazards and contamination

Module 4 will discuss food safety hazards and explore the various types of contamination and what your responsibilities are.

Module 5: Cross-contamination

Module 5 will inform you about cross-contamination. Here, you will learn what it is, how it can occur, and how you can prevent it.

Module 6: Allergens

Module 6 will present the dangers of food allergens, particularly in younger children. You will learn which types of foods are common allergens and how to prevent allergic reactions in your school.

Module 7: Food storage

Module 7 will explore the appropriate measures you should have in place when storing food in your school and the importance of adhering to the ‘use by’ and ‘best before’ markings on foods.

Module 8: Time and temperature control

Module 8 will focus on temperature control relating to food storage, including how different temperatures can affect the growth of bacteria in foods and how to reduce bacterial growth.

Module 9: Chilled and frozen storage

Module 9 will demonstrate how best to store chilled/frozen foods and why. You will also learn top tips for maintaining good cleanliness in your fridge/freezer.

Module 10: Cooking and reheating food

Module 10 will focus on the cooking and reheating of food and the risks associated with poor practice. You will also explore different types of dishes and how best to reheat them after cooking.

Module 11: Personal hygiene

Module 11 will cover the importance of maintaining a high level of personal hygiene and how prioritising your own cleanliness should form part of delivering high-quality food hygiene.

Module 12: Kitchens and equipment

Module 12 will explore best practices for maintaining and using your kitchen and its equipment. This will include lighting, ventilation, types of equipment and waste bins.

Module 13: Food pests and control

Module 13 will cover your legal responsibilities around pest control, what signs to look out for and effective ways to tackle an infestation.

Module 14: Cleaning and disinfection

Module 14 will guide you through implementing cleaning and disinfection practices in your kitchen area. You will learn why it is so essential and which methods are most effective.

Module 15: Food safety management systems

Module 15 will explore the Hazard Analysis Critical Control Point (HACCP) principles and how to apply them to your school in order to identify, measure and minimise risk.

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