Course curriculum

    1. Course Overview

    2. Introduction

    3. Who Should Complete the Course?

    4. Course Outline

    5. Who Would Benefit from The Training?

    6. Importance of Food Hygiene

    7. Food Hygiene Law in the UK

    8. Your Responsibilities in Regard to the Food Hygiene Law

    9. Why is Food Safety So Important?

    10. Why Food Safety Matters?

    11. The Consequences of Poor Food Hygiene

    12. Summary of Chapter

    13. Quiz

    1. Outline

    2. Dangerous Microorganisms

    3. Microbiological Hazards

    4. PATHOGENIC BACTERIA

    5. 14 Named Allergens That You Must Know

    6. Allergernic Foods

    7. Hidden Allergens

    8. Correct Procedure For Handling Food Allergens

    9. How to Control Physical Hazards

    10. Physical Dangers To Food

    11. Managing Physical Hazards

    12. Correct Handling of Chemical Hazards

    13. The Four C's and Their Associated Hazards

    14. Summary of the Four C's

    15. Summary

    16. Quiz

    1. Intro

    2. The Four C's of Cleaning

    3. Standards & Cleaning

    4. Cleanliness and the Food Environment

    5. The Importance of Cleaning

    6. The Six Stages of Cleaning Explained

    7. Effective Cleaning Methods

    8. Safe Cleaning Systems

    9. The Importance of the 'Clean As You Go' Principle

    10. What is 'Clean As You Go'?

    11. Planning Cleaning Schedules

    12. Considerations when using a Dishwasher

    13. Internal & External Waste Management

    14. Summary

    15. Quiz

    1. Intro

    2. Cooking & Chilling Food

    3. Temperature Danger Zones for Food

    4. Temperature Danger Zone Explained

    5. The Danger Zone

    6. The Importance of the Temperature of Food Deliveries

    7. Refrigeration Temperature

    8. Assessing the Risks of Different Foods

    9. Identifying High Risk Foods

    10. The Difference between Use By Dates and Best Before Dates

    11. Rotating Stock

    12. SUMMARY

    13. Quiz

    1. Introduction

    2. What is Cross Contamination?

    3. Topics

    4. Contaminants and Ill Health

    5. Cross Contamination Explained

    6. Cross Contamination Paths

    7. Pests & Contamination

    8. Pest Control & Food

    9. Preventing Pests Entering the Food Preparation Area

    10. Pest Control in the Workplace

    11. HACCP Explained

    12. Good Practices at Work to Comply with HACCP

    13. Summary

    14. Quiz

    1. Outline

    2. The Importance of Regular Hand Washing

    3. Hand Hygiene

    4. The 6 Steps of Handwashing

    5. The Hand washing Technique Explained

    6. Personal Bad Habits & Food Hygiene

    7. Other Personal Contaminants

    8. Wearing Protective Clothing

    9. Illness & Reporting it in the Workplace

    10. Reporting Illness

    11. First Aid at Work

    12. Summary

About this course

  • £15.00
  • 85 lessons
  • 0 hours of video content

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