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
- 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.
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.