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Food Hygiene

Course Information

Course Instructor

Tina Tina Author

Introduction

Aims and objections 
Lesson 1 of 1 within section Introduction. You must enroll in this course to access course content.

Section 1

The four C’s 
Lesson 1 of 5 within section Section 1. You must enroll in this course to access course content.
Cross-Contamination
Lesson 2 of 5 within section Section 1. You must enroll in this course to access course content.
Cleaning
Lesson 3 of 5 within section Section 1. You must enroll in this course to access course content.
Cooking
Lesson 4 of 5 within section Section 1. You must enroll in this course to access course content.
Chilling
Lesson 5 of 5 within section Section 1. You must enroll in this course to access course content.

Section 2

Storage
Lesson 1 of 5 within section Section 2. You must enroll in this course to access course content.
Temperatures
Lesson 2 of 5 within section Section 2. You must enroll in this course to access course content.
Freezing and Defrosting Food Safely
Lesson 3 of 5 within section Section 2. You must enroll in this course to access course content.
Re-Heating Food
Lesson 4 of 5 within section Section 2. You must enroll in this course to access course content.
Storage tips
Lesson 5 of 5 within section Section 2. You must enroll in this course to access course content.

Section 3

What does bacteria need to breed?
Lesson 1 of 5 within section Section 3. You must enroll in this course to access course content.
Carriers Of Bacteria
Lesson 2 of 5 within section Section 3. You must enroll in this course to access course content.
High Risk Foods
Lesson 3 of 5 within section Section 3. You must enroll in this course to access course content.
Low Risk Foods
Lesson 4 of 5 within section Section 3. You must enroll in this course to access course content.
Labels
Lesson 5 of 5 within section Section 3. You must enroll in this course to access course content.

Section 4 

Food Poisoning 
Lesson 1 of 4 within section Section 4 . You must enroll in this course to access course content.
Symptoms
Lesson 2 of 4 within section Section 4 . You must enroll in this course to access course content.
Factors affecting food poisoning
Lesson 3 of 4 within section Section 4 . You must enroll in this course to access course content.
Consequences of poor hygiene in the kitchen
Lesson 4 of 4 within section Section 4 . You must enroll in this course to access course content.

Section 5

Personal Hygiene 
Lesson 1 of 2 within section Section 5. You must enroll in this course to access course content.
Hand Hygiene
Lesson 2 of 2 within section Section 5. You must enroll in this course to access course content.

Section 6

List of Allergens
Lesson 1 of 3 within section Section 6. You must enroll in this course to access course content.
Legal responsibilities
Lesson 2 of 3 within section Section 6. You must enroll in this course to access course content.
Environmental Health Officers
Lesson 3 of 3 within section Section 6. You must enroll in this course to access course content.

Section 7

Knowledge Check
Lesson 1 of 1 within section Section 7. You must enroll in this course to access course content.

This course is designed for those who work within a setting that prepares or handles food. 

 

 

 

 

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