Description

This online course is split into nine interactive and engaging modules. On completion of the course learners will be able to comply with the law, understand the key aspects of food hygiene practice and know how to minimise food safety hazards.

Audience

This course is aimed at anyone working with or around food including industries such as:

• Catering or hospitality
• Employed or self employed
• Restaurants and hotels
• Fast food outlets and takeaways
• Cafes and bars
• Kitchens
• Catering in hospitals, schools and colleges.

About this course

This course is split into nine modules:

• The Importance of Food Safety and Hygiene
• Food Safety Law
• Kitchen Hazards – Dangerous Environments
• Kitchen Hazards – The Law and your Role
• Food Contamination and Cross Contamination
• Bacteria
• How to Prevent Food Poisoning
• Maintaining Good Personal Hygiene
• Hazard Analysis and Critical Control Point (HACCP)

Content

Why food safety training is important; their personal and legal responsibilities; understand food safety law; learn about the hazards of a kitchen Understand the different types of bacteria and how they spread; the impact of food borne illness; how food becomes contaminated; understand how to prevent cross contamination; how to prevent contamination through good hygiene practices, safe temperatures and storage; understand what HACCP is and how to use it; be able to identify food hygiene hazards; understand the best food handling practice; know how to apply food safety controls to achieve high standards of food hygiene; understand the importance of personal hygiene; understand what food poisoning is and how to prevent it.