Food Safety

Course at a glance

  • 30 mins
  • English

About the course

It’s no secret that we share our world with some really nasty characters, commonly known as germs. Germs are tiny microorganisms that exist all around us. We can’t see, taste or smell them, but these tiny invaders can make our bodies sick.

If you’re someone who handles and prepares food, it’s really easy for you to spread these germs to food without even realising it, and the consequences can be incredibly serious.

We’re going to explore the importance of food hygiene, including food safety hazards, their sources and methods of control.

Once you’ve completed the course, you’ll have the knowledge and understanding to handle, process and prepare food safely.

Course Topics

  • Understanding Food Law
  • Impact of Foodborne Disease
  • Bacteria in food
  • Viruses and parasites in food
  • How does food become contaminated?
  • How to prevent contamination through good hygiene practices
  • Safe Temperatures and Storage (food preservation)
  • Food Allergies
  • Hazard analysis and critical control points (HACCP)

Who is it For?

Anyone working in a catering setting where food is prepared, cooked and handled. Food production, preparation, handling, selling and transportation is strictly regulated by legislation. The rules apply to lots of different professions, and anyone handling food and drink within the catering sector must be trained in Food Safety and Hygiene.

E.g. hotels, cafes, restaurants, kitchens, fast-food outlets, hospitals, schools.

Course Format

Learn at your own pace during this exciting, animated explainer course. The course includes an assessment at the end to confirm learners’ understanding of the topics covered.

Learning Outcomes / Assessment Criteria

The Learner will:

Understand how individuals can take personal responsibility for food safety.

The Learner can:

  • Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour.
  • Describe how to report food safety hazards.
  • Outline the legal responsibilities of food handlers and food business operators.

The Learner will:

Understand the importance of keeping him/herself clean and hygienic.

The Learner can:

  • Explain the importance of personal hygiene in food safety including it's role in reducing the risk of contamination.
  • Describe effective personal hygiene practices, for example protective clothing, hand washing, personal illnesses, cuts and wounds.

The Learner will:

Understand the importance of keeping the work areas clean and hygienic.

The Learner can:

  • Explain how to keep the work area and equipment clean and tidy: to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal.
  • State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning.
  • Outline the importance of pest control.

The Learner will:

Understand the importance of keeping food safe.

The Learner can:

  • State the sources and risks to food safety from contamination and cross-contamination: to include microbial, chemical, physical, and allergenic hazards.
  • Explain how to deal with food spoilage including recognition, reporting and disposal.
  • Describe safe food handling practices and procedures for storing, preparing cooking, chilling, reheating, holding, serving, and transporting foods.
  • Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving, and transporting food.