Course Description
The 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)
Upon successful completion of this course you will be automatically awarded a certificate containing the course name, completion date, CPD hours and learning objectives.
In this course learners will:
- Understand why food safety training is important
- Learn 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
- Be able to help keep the workplace clean and hygienic
- Understand what food poisoning is and how to prevent it
Course Duration
150 minutes
