Food Hygiene
Duration: 1 Day
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Enquire NowCourse Overview
Safe food handling is essential in any care environment to protect vulnerable individuals from foodborne illnesses and food poisoning. This course provides care staff and catering teams with a solid understanding of food safety principles and the legal responsibilities associated with food preparation and service.
We cover the core elements of food hygiene, including the causes of contamination, the importance of temperature control, safe storage practices, and the principles of HACCP (Hazard Analysis and Critical Control Point). Good personal hygiene and effective cleaning routines are also strongly emphasized.
Course Aims
- Understand the legal responsibilities regarding food safety.
- Identify the different types of food contamination (microbiological, chemical, physical, allergenic).
- Understand the principles of safe food storage and temperature control.
- Learn effective personal hygiene practices for food handlers.
- Understand the importance of cleaning and disinfection in food areas.
- Gain a basic understanding of HACCP principles.
Course Content
- Food safety legislation and the role of Environmental Health Officers.
- Types of contamination and how to prevent them.
- Understanding foodborne illnesses and food poisoning.
- Temperature control (cooking, cooling, reheating, chilling, freezing).
- Safe food storage and stock rotation (FIFO).
- Personal hygiene and fitness to work.
- Cleaning schedules and the difference between cleaning and disinfection.
- Introduction to HACCP (Hazard Analysis and Critical Control Point).
- Managing food allergies and intolerances.
Frequently Asked Questions
Is this equivalent to a Level 2 Food Safety certificate?
Yes, this course covers the syllabus typically associated with a Level 2 Award in Food Safety in Catering.
Does this course cover food allergies?
Yes, we include a section on identifying and managing food allergens to prevent serious allergic reactions.