Description
Target Audience: All staff who handle, prepare and serve food in their workplace
Course Aim: To provide learners with the knowledge required to ensure that they meet UK food safety and hygiene requirements.
Course content:
Module 1 – Keeping food safe and food safety legislation
• Who is responsible for keeping food safe?
• Why food safety and safety procedures are important
• Food Poisoning and Food Borne Illness
• Food Safety Law
• Enforcement Officers
• The FSA national Food Hygiene rating scheme
• Legal Notices and penalties
• Due diligence
Module 2 – Food Safety Hazards and Contamination
• Food Safety Hazards and Contamination
• Microbial Contamination
• Sources of Bacteria
• Multiplication of Bacteria
• Viruses
• Bacterial Spores
• Toxins
• High and Low Risk foods
• Physical Contamination
• Chemical Contamination
Module 3 – Allergens
• Food Allergies and Intolerances
• Common Allergens
• Clear communication of allergen information
Module 4 – Food Spoilage, Preservation and Storage
• Temperature control
• Checking the temperature of food
• When to measure and what to do if the temperature is unsafe
• Storing new deliveries of food
• Date marks
• Chilled storage
• Stocking and cleaning the fridge
• Frozen storage
• Cooking foods safely
• Hot holding, cooling and reheating
• Food Premises and Equipment
Module 5 – Personal Hygiene
• Personal Hygiene and clothing
• Handwashing
• Hair, nails, jewellery
Module 6 – Food Pests and Control
• Types of Pest
• Signs of Pest Infestation and methods of control
Module 7 – Cleaning and Disinfection
• Cleaning and Disinfection – best practice
• Cleaning – health and safety guidelines
• Clean or disinfect?
Module 8 – Food Safety Management Systems
• HAACP Principles
Elearning Features
Access the course on any device including PC, tablet and mobile phone
Appeals to all learning styles with interactive quizzes, video and full audio features
Work at your own pace, testing your knowledge as you progress through the course
Progress automatically saved so you can take a break and pick up where you left off