Certificate in Food Hygiene & Safety (21-22)

Available on demand


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$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: 136 minutes (approx).

It is a legal requirement that anyone who handles, prepares and serves food must receive adequate training, instruction and supervision in food safety for all the tasks they are asked to carry out. Any employee who is involved in food production, preparation or sale must have training.

This essential CPD course provides you with a comprehensive insight into how to understand and apply 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 16 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 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 implement cleaning and disinfection techniques effectively and apply Hazard Analysis Critical Control Points (HACCP) principles.

Modules:

Module 1: Keeping food safe and the law

Module 1 will inform you about the law surrounding keeping food safe, including the legal requirements governing food storage.

Module 2: People most at risk

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

Module 3: Food poisoning and symptoms

Module 3 will cover the different types of food poisoning, how it is contracted, the symptoms of food poisoning, and how it can be avoided.

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 for younger children. You will learn which types of foods are common allergens and how to prevent allergic reactions in your school.

Module 7: Food spoilage and preservation

Module 7 will explore how food becomes spoiled and how to detect spoiled food. You will also learn the most common measures of preservation and how they help prolong the life of food.

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 prioritising your own cleanliness to form part of delivering high-quality food hygiene.

Module 12: Food premises and equipment

Module 12 will explore best practices for maintaining and using your food premises 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: Food storage

Module 14 will explore different types of food storage, including storing ambient and chilled food of food, managing food deliveries, and give an overview of use by and best before marks.

Module 15: Cleaning and disinfection

Module 15 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 16: Food safety management systems

Module 16 will explore the Hazard Analysis Critical Control Point (HACCP) principles and how to apply them to your school to identify, measure and minimise risk.

Course Units

Introduction

Delivered by food safety expert, Janet Cousins, the course has been divided into 16 modules with a knowledge assessment at the end to help you evidence your learning.

Module 1: Keeping food safe and the law

Module 1 will inform you about the law surrounding keeping food safe, including the legal requirements governing food storage.

Module 2: People most at risk

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

Module 3: Food poisoning and symptoms

Module 3 will cover the different types of food poisoning, how it is contracted, the symptoms of food poisoning, and how it can be avoided.

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 for younger children. You will learn which types of foods are common allergens and how to prevent allergic reactions in your school.

Module 7: Food spoilage and preservation

Module 7 will explore how food becomes spoiled and how to detect spoiled food. You will also learn the most common measures of preservation and how they help prolong the life of food.

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 prioritising your own cleanliness to form part of delivering high-quality food hygiene.

Module 12: Food premises and equipment

Module 12 will explore best practices for maintaining and using your food premises 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: Food storage

Module 14 will explore different types of food storage, including storing ambient and chilled food of food, managing food deliveries, and give an overview of use by and best before marks.

Module 15: Cleaning and disinfection

Module 15 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 16: Food safety management systems

Module 16 will explore the Hazard Analysis Critical Control Point (HACCP) principles and how to apply them to your school to identify, measure and minimise risk.

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