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Food Hygiene

Overview

This RoSPA-accredited, level-2, e-learning course is suitable for anyone who comes into contact with food or works in an area where food is prepared and will provide users with a full understanding of all the necessary requirements for food safety.

The course includes optional voiceover recorded by a professional actor and culminates with an assessment. It is specifically designed to teach learners everything from the basics of food hygiene to specifics such as critical control points and food safety laws.

Law & Legislation

This course covers key points from:

  • The Food Safety Act 1990 - Amended in 2004
  • The General Food Regulations 2004

Course Content

  • Introduction and Overview - What is food hygiene and who needs it?, the 3 types of food contamination, food poisoning, the four ‘C’s of good food hygiene.
  • Physical and Chemical Contamination - Definition, potential harm and sources of physical contamination, and ways to prevent it, chemical contamination of food from cleaning chemicals, pesticides and metals.
  • Biological Contamination - Types of biological contamination, the danger zone for bacterial growth, most common types, sources and symptoms of viral and bacterial food poisoning, parasites.
  • Cross Contamination - Definition and the most common ways food becomes contaminated, how to prevent cross contamination.
  • Critical Control Points - How to keep food safe when defrosting, preparing, cooking, cooling, hot holding or re-heating food.
  • It's Freezing, Defrosting and Chilling - The dos and don’ts of freezing, defrosting and chilling food, temperature checks of chilled and frozen food and how to do it.
  • Danger in the Pantry - High-risk and low-risk foods, naturally poisonous foods, food allergies and intolerance.
  • Food Storage and Preservation - Spoilage bacteria, principles and methods of preservation, ‘best before’ versus ‘use by’, stock rotation; storing food in fridges and freezers, storing dry goods.
  • Food Premises and Equipment - Requirements for food premises – facilities, equipment, and utensils, food pests – signs and indicators and how to avoid infestation, rubbish and refuse disposal.
  • Personal Hygiene - It's All About You - Ways in which we contaminate food, importance and correct procedure for handwashing, personal hygiene legal guidelines, in case of illness.
  • Cleaning - The importance of cleaning, cleaning and disinfecting – what, how often and how, food hygiene ratings.
  • Food Safety Law - Food Safety Act 1990 and General Food Regulations of 2004, enforcement, powers of food safety officers, record keeping and how to comply.