Course curriculum

  • 1

    Welcome

    • Your Food Hygiene Training
  • 2

    Aims and learning outcomes

    • In this section

    • Why you need to know about food safety and hygiene

    • Case study

    • Aims and learning outcomes

    • Important
  • 3

    Introduction

    • In this section

    • Food

    • Key terms

    • The Food Safety Act 1990 (as amended)

    • Key responsibilities of employers

    • Key responsibilities of employees

    • The Food Standards Agency

    • Environmental Health Officers

    • Case study 2

    • Failure to comply with the law

    • Legal consequences
  • 4

    Key hazards

    • In this section

    • Contamination

    • Physical hazards

    • Chemical hazards

    • Allergenic hazards

    • Allergic reactions

    • Biological hazards

    • Bacteria

    • Cross-contamination

    • Foodborne illnesses

    • Pests

    • Case study 3
  • 5

    Personal hygiene

    • In this section

    • Bacteria

    • Hand washing

    • Nails

    • Cuts, spots and boils

    • Hair

    • Strong-smelling scents

    • Reporting illness
  • 6

    Cleaning, disinfection and sterilisation

    • In this section

    • Importance

    • Key definitions

    • When to clean

    • The stages of cleaning

    • What to disinfect

    • Cleaning schedules

    • Cleaning chemicals

    • Cleaning equipment

    • Rubbish disposal
  • 7

    Design of premises and equipment

    • In this section

    • Importance

    • Workflow

    • Construction

    • Equipment
  • 8

    Pest control

    • In this section

    • Importance

    • Pest prevention

    • Specific pest precautions

    • Pest treatment
  • 9

    Temperature control

    • In this section

    • Importance

    • Recommended safe temperatures

    • Temperature measuring devices

    • Cooking and reheating food

    • Hot holding food

    • Cooling food

    • Refrigerating

    • Freezing

    • Defrosting food

    • Displaying food
  • 10

    Food storage

    • In this section

    • Date marking

    • Stock rotation

    • Dry stores

    • Refrigerators

    • Freezers
  • 11

    Food deliveries

    • In this section

    • Food deliveries
  • 12

    Assessment

    • Knowledge check
  • 13

    Summary

    • Your certification

    • Further reading

    • About this course

    • Feedback