This Food Safety course is designed to provide a recognised certificate to all retail food handlers and managing food safety at work. It ensures a comprehensive knowledge of all level of employees with regard to current legislation, HACCP process, food hazards and food management of risks within the food and drink environments. The course also educates about safety practices, prevention of food contamination, food deliveries, food storage, the correct temperatures, food handler personal hygiene, cleaning of premises, waste disposal and pest control within the business premises.
Food Handlers, including shop workers, and their employers have a legal duty to manage Food Safety within the settings. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.
✔︎ Designed by health and safety industry experts, in line with the Food Safety Act 1990 and a variety of the UK and EU legislation
✔︎ Visually engaging, tutor-led course
✔︎ Approximate duration 1.5 – 2 hours
✔︎ E-learning course – learn at your own pace, save on cost and cut on travel time
✔︎ Multiple re-assessment opportunities with no additional charge
✔︎ Approved course by RoSPA and CPD
✔︎ Immediate access to a nationally recognised and approved certificate upon completion
We are confident in the high quality of our tutor-led interactive courses. Therefore, you are welcome to complete the first module of this course for free. Please, registeryour interest with immediate access to all our course demos.
This Level 1 Food Safety and Hygiene course contains four interactive modules and includes a brief assessment at the end of each module. These include:
Module 1: Food Safety Legislation
What is Food Safety? Food Safety Legislation
Corporate Liability and Due Diligence Defence
Premises Hygiene Standards
Principles of Food Safety Hazards and Risk
Complaints and Complaint Management
Food safety enforcement action
The Benefits of a Documented Food Management System
Module 2: Hazards from Delivery to Service
Hazards from delivery to service
Hazards: Delivery Temperature and Vehicle
Potential Hazards in Food Deliveries
Foodborne diseases, causes, symptoms and illnesses
Food poisoning sources, causes, symptoms and illnesses
Allergens, causes, symptoms and illnesses
The importance of personal hygiene
Food packaging and containment
Module 3: Risk Control (Prevention of Contamination)
Risk control (prevention of contamination)
Foodborne illness – its control and prevention
Principles of safe storage
Refrigeration, chilling and cold holding
Cooking, hot holding and re-heating
Prevention of cross-contamination
Food premises and equipment
Safe storage and use of chemicals
Safe cleaning and disinfection
Module 4: Pests, Premises and People
Pests, premises and people
Personal hygiene practices
WHO IS THIS COURSE FOR?
Level 2 Certificate in Food Safety is suited for all levels of food handlers working in a food retail setting where food is prepared and handled. This includes all shop assistants, bakery, butchers, continental food distributors and fresh foods cooks.
If your role involves lower food handling direct responsibilities, then you need to take aLevel 1 Food Safetycourse in order to comply with the current law and your legal obligations.
Upon completion of this course learners will be able to:
Understand food safety law and legal obligations
Identify, reduce risk and manage food hygiene hazards
Understand the consequences of poor food hygiene practice within the workplace
Learn safe food practices and the principles of food safety management systems
Apply controls to achieve high standards of food hygiene within the business premises
Identify the various types of food safety hazards and know how to prevent food contamination
Understand how to maintain high standards of personal hygiene
Understand the importance of thorough cleaning, use of chemicals and waste disposal practices
Understand how a layout of premises contributes to the effective food safety practice
The online assessment is carried out on completion of each module. The pass mark for this course is 75%. You will be given the chance to review all your answers at the end of each module before final submission. If you don’t pass, don’t worry! You can re-take each test up to 6 times with no extra charge.