Learning Method
Face to Face session Online and part of Blended learning options also available.
Food Hygiene
Contact Us
Aims
This course aims to give the learner the knowledge and skills needed for working within an environment where food is being handled. The learner will gain knowledge on current legislation, their responsibilities, correct cleaning and disinfection techniques for their working environment, personal hygiene, pests, cross-contamination and food poisoning.
Duration & Assessment
1.5 Hours
Worksheets
Course Description
This course aims to give the learner the knowledge and skills needed for working within an environment where food is being handled. The learner will gain knowledge on current legislation, their responsibilities, correct cleaning and disinfection techniques for their working environment, personal hygiene, pests, cross-contamination and food poisoning.
Course Plan
Introduction
- Aims and objections You must enroll in this course to access course content.
Section 1
- The four C’s You must enroll in this course to access course content.
- Cross-Contamination You must enroll in this course to access course content.
- Cleaning You must enroll in this course to access course content.
- Cooking You must enroll in this course to access course content.
- Chilling You must enroll in this course to access course content.
Section 2
- Storage You must enroll in this course to access course content.
- Storing Recommendations You must enroll in this course to access course content.
- Fridge Layout You must enroll in this course to access course content.
- FIFO You must enroll in this course to access course content.
- FIFO in Practice You must enroll in this course to access course content.
- Temperatures and Bacteria Growth You must enroll in this course to access course content.
- Freezing and Defrosting Food Safely You must enroll in this course to access course content.
- Why Freezing Changes Food You must enroll in this course to access course content.
- Re-Heating Food You must enroll in this course to access course content.
- Hot Holding You must enroll in this course to access course content.
- How to Hot Hold Safely You must enroll in this course to access course content.
Section 3
- What does bacteria need to breed? You must enroll in this course to access course content.
- Carriers Of Bacteria You must enroll in this course to access course content.
- High Risk Foods You must enroll in this course to access course content.
- Low Risk Foods You must enroll in this course to access course content.
- Labels You must enroll in this course to access course content.
Section 4
- Food Poisoning You must enroll in this course to access course content.
- Symptoms You must enroll in this course to access course content.
- Factors affecting food poisoning You must enroll in this course to access course content.
- Consequences of poor hygiene in the kitchen You must enroll in this course to access course content.
Section 5
- Personal Hygiene You must enroll in this course to access course content.
- Hand Hygiene You must enroll in this course to access course content.
Section 6
- List of Allergens You must enroll in this course to access course content.
- Legal responsibilities You must enroll in this course to access course content.
- Environmental Health Officers You must enroll in this course to access course content.
Section 7
- Knowledge Check You must enroll in this course to access course content.
