An Introduction to Food Hygiene and Safety


Price is per online user of this course. EU applicable VAT added.

This e-learning course comprises of an introduction and five easy-to-follow study units. Key topics include food contamination, principles of food storage and relevant legislation.

Demo of this e-learning is available HERE

See below for futher information.

Sold By: Embrace-learning


Learning Objectives: at the end of the course, students will be able to:

  • Describe the key elements of excellence in food hygiene
  • Outline the three principal ways of controlling and destroying micro-organisms
  • Outline the principal methods used to cook, store and preserve food safely
  • List the potential hazards arising from poor practice in preparation, storage and cooling
  • Thaw, cook, cool and reheat food in accordance with good practice
  • List the main causes and give examples of food-bome illnesses
  • Identify those most vulnerable to food poisoning
  • Explain the terms ‘incubation period’ and ‘carrier’
  • Identify common causes of crosscontamination and the implications of this
  • Explain the meaning of the terms ‘food hygiene’ and ‘food safety’
  • Give examples of how food can be spoiled or contaminated and the consequent risks
  • Give examples of sources of microorganisms and vehicles of contamination
  • Identify the causes of cross-contamination and effective methods of prevention
  • Identify the principles underpinning the Food Safety Act 1990
  • Describe the role and powers of an Environmental Health Practitioner.

Price is per online user of this course, excluding VAT.

5% discount on purchases of 10 users or more. For purchases of 50 users or more please phone 0844 854 9218 to find out if larger discounts are available.

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