Learning objectives

Learners will understand:

• the consequences of poor food safety practice on customers and the organisation
• an introduction to the law, key terms and definitions, and the need for compliance
• the different types of hazards and contamination, (including allergens), high risk foods, the temperature danger zone
• the HACCP process, due diligence, risk assessment and the need to follow safety processes
• personal responsibility for hygiene: hand washing, illness, personal protective equipment
• safety measures and practices from delivery to consumption: checking deliveries, storage and stock control, safe freezing, cooling, thawing, and refrigeration, controlling time and temperature
• how to clean, disinfect, sanitise and sterilize
• the impact of allergies and some common allergens
• pest control and waste disposal

Entry requirements

There are no entry requirements

Course assessment and certification

On successful completion of the final assessment a downloadable certificate is immediately available from your Online Training Academy Dashboard