Course
Materials

simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Some of our screenshot

Aims of the Course

By the end of the course, you will:

  • Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
  • Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
  • Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
  • Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation.
  • Be aware of the importance of personal hygiene, how to carry out proper handwashing procedures, and recognise when it’s important to wash your hands.
  • Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures.

  • Introduction to Food Hygiene and Safety Key definitions, food handler training, the Food Hygiene Rating Scheme (FHRS) in England, Wales and Northern Ireland, and the Food Hygiene Information Scheme (FHIS) in Scotland.
  • Food Safety Legislation Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.
  • Microbiological Hazards Food poisoning, bacteria, pathogenic bacteria, food spoilage, acrylamide, high and low risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.
  • Physical, Chemical and Allergenic Hazards Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws and Natasha's Law.
  • Food Storage Suppliers and deliveries, food labelling, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing, and stock rotation.
  • Food Preparation Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
  • Personal Hygiene Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
  • Food Premises Design, Layout, Size and Suitability Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
  • Food Premises Cleaning and Disinfection Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.
Not Enrolled
or $ 40

Course Includes

  • 9 Lessons
  • 1 Quiz
  • Course Certificate
  • Discounts for bulk purchases:

  • Recent Reviews

    Terrysor

    Inzamam Abbasi

    5

    Inzamam Abbasi

    5

    Inzamam Abbasi

    5