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Food Hygiene Training
LEVEL: 2
certified by: CPD
assured by: RoSPA
topics: 12
assessment: 1
pass mark: 75%
duration: 113 minutes
downloadable templates
temperature guides
downloadable personalised certificate
professional voiceover
LAW & LEGISLATION
This course covers key points from:
- The Food Safety Act 1990 – Amended in 2004
- The General Food Regulations 2004
CONTENTS:
This RoSPA-assured, 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 includes downloadable resources, culminates with an assessment and provides certification upon completion to evidence the learning provided. 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.
Topic 1
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.
Topic 2
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.
Topic 3
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.
Topic 4
cross contamination
Definition and the most common ways food becomes contaminated, how to prevent cross contamination.
Topic 5
critical control points
How to keep food safe when defrosting, preparing, cooking, cooling, hot holding or re-heating food.
Topic 6
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.
Topic 7
danger in the pantry
High-risk and low-risk foods, naturally poisonous foods, food allergies and intolerance.
Topic 8
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.
Topic 9
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.
Topic 10
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.
Topic 11
cleaning
The importance of cleaning, cleaning and disinfecting – what, how often and how, food hygiene ratings.
Topic 12
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.
EXTRA RESOURCES:
- cleaning schedule template
- deliveries temperature record template
- flick at-a-glance: egg storage
- fridge and freezer temperature records template
- flick at-a-glance: minimum cooking temperatures
- hot-holding temperature records template
- pest control records template
- staff sickness records template
- staff training records template
