Award in Food Hygiene & Safety

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CPD Certification Logo

$68.70

You will be invoiced £50 as we are based in the United Kingdom.

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About the Course

About the Course

Duration: 80 minutes (approx.)

It is a legal responsibility for anyone who works with food to undertake food hygiene training. Any employee 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.

This essential CPD course provides you with the core content you need to understand the legal requirements surrounding food preparation, the potential hazards related to food safety and how to apply best practice.

Split into bite-sized modules, the training has been designed to provide maximum learning potential in the leanest, most cost-effective and time-efficient manner. It has been produced in high-quality remote video CPD format which is accessible on any device, anytime, anywhere.

Delivered by food safety expert, Janet Cousins, the course has been divided into 13 modules with a knowledge assessment at the end to help you evidence your learning.

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 what people are most at risk from food poisoning and how to reduce the risk of food poisoning when handling food.
  • Understanding how to recognise the symptoms of food poisoning and the difference between food poisoning and food-borne illnesses.
  • Understanding the importance of due diligence in relation to keeping records and how they can help in the event of a court hearing.
  • 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 maintain and the importance of personal hygiene when working with or preparing food.

Modules:

Module 1 – Introduction to food hygiene

This module offers an overview of food hygiene principles and why it is important to follow them when preparing or selling food.

Module 2 - People most at risk

Module two explores which groups of people are more at risk of contracting food poisoning or a food-borne illness and why.

Module 3 – Food poisoning and symptoms

This module focuses on how food poisoning is caused and what the symptoms are. It will also explain the difference between food poisoning and food-borne illness.

Module 4 – Due diligence

Module four explains the importance of keeping records to prove due diligence if a food poisoning incident should end in a court hearing.

Module 5 – Food safety hazards and contamination

Module five explores the different types of hazard that can contaminate food to make you ill and how contamination can occur.

Module 6 – Cross-contamination

Module six explains cross-contamination and how it can take place and the rules of preventing cross-contamination to keep the food you serve safe.

Module 7 - Allergens

This module covers the 14 most common ingredients that cause an allergic reaction and hidden ingredients containing allergens and how to deal with someone having an anaphylactic shock.

Module 8 – Food storage

Module 8 covers receiving deliveries and storing ambient, chilled and frozen foods. It also explains the importance of date marks.

Module 9 – Time and temperature control

Module 9 focuses on the important temperatures that help keep food safe when cooking, hot holding, reheating, chilling or freezing.

Module 10 – Chilled and frozen storage

Module 10 explores how to keep food safe when chilling and freezing food and explains the temperatures required to maintain this, the importance of wrapping and labelling and where to place food in the fridge.

Module 11 – Personal hygiene

In this module, you will learn the importance of personal hygiene at all times and when you are near to or serving food and how to maintain this.

Module 12 – Food pests and control

This module explores the different types of pests, how they can contaminate food and what you should do if you suspect that there are pests at your place of work.

Module 13 – Cleaning and disinfection

Module thirteen explains the importance of thorough cleaning in food premises and the different methods required for different jobs.

Course Units

Introduction

Delivered by food safety expert, Janet Cousins, the course has been divided into 13 modules with a knowledge assessment at the end to help you evidence your learning.

Glossary

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

Module 1 – Introduction to food hygiene

This module offers an overview of food hygiene principles and why it is important to follow them when preparing or selling food.

Module 2 - People most at risk

Module two explores which groups of people are more at risk of contracting food poisoning or a food-borne illness and why.

Module 3 – Food poisoning and symptoms

This module focuses on how food poisoning is caused and what the symptoms are. It will also explain the difference between food poisoning and food-borne illness.

Module 4 – Due diligence

Module four explains the importance of keeping records to prove due diligence if a food poisoning incident should end in a court hearing.

Module 5 – Food safety hazards and contamination

Module five explores the different types of hazard that can contaminate food to make you ill and how contamination can occur.

Module 6 – Cross-contamination

Module six explains cross-contamination and how it can take place and the rules of preventing cross-contamination to keep the food you serve safe.

Module 7 - Allergens

This module covers the 14 most common ingredients that cause an allergic reaction and hidden ingredients containing allergens and how to deal with someone having an anaphylactic shock.

Module 8 – Food storage

Module 8 covers receiving deliveries and storing ambient, chilled and frozen foods. It also explains the importance of date marks.

Module 9 – Time and temperature control

Module 9 focuses on the important temperatures that help keep food safe when cooking, hot holding, reheating, chilling or freezing.

Module 10 – Chilled and frozen storage

Module 10 explores how to keep food safe when chilling and freezing food and explains the temperatures required to maintain this, the importance of wrapping and labelling and where to place food in the fridge.

Module 11 – Personal hygiene

In this module, you will learn the importance of personal hygiene at all times and when you are near to or serving food and how to maintain this.

Module 12 – Food pests and control

This module explores the different types of pests, how they can contaminate food and what you should do if you suspect that there are pests at your place of work.

Module 13 – Cleaning and disinfection

Module thirteen explains the importance of thorough cleaning in food premises and the different methods required for different jobs.

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About The National College Courses

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You will receive any supporting materials or resources mentioned in the Course.

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