Course curriculum

  • 1

    Welcome

    • Your Food Hygiene Training

    • Learning Outcomes
  • 2

    Introduction To Food Safety

    • Definitions

    • Hazards & Contamination

    • Chemical Contamination

    • Controlling Chemical Contamination

    • Physical Contamination

    • Allergenic Contamination

    • Biological Contamination

    • Contamination

    • Allergens & Allergic Reactions

    • Standards

    • Food-borne Illnesses

    • Microorganisms

    • Pathogenic Microorganisms

    • Less Common Food Poisoning Bacteria

    • Other Food-Borne Illnesses

    • Disease Caused By Food Sources

    • Reporting

    • Potential Fatality

    • Spoilage Bacteria

    • Bacteria Life Cycle

    • Spores & Toxins

    • Cross Contamination

    • Your Responsibilities

    • Legal Responsibility
  • 3

    Personal Hygiene

    • Hand Washing

    • Personal Protective Equipment (PPE)

    • Gloves

    • Jewellery & Plasters

    • Wounds & Illness

    • Illness Reporting

    • Management & Hygiene
  • 4

    Cleaning

    • Cleaning Food Equipment

    • Cross Contamination (Colour Coding)

    • Cleaning Surfaces

    • Sanitisers

    • Disinfectants & The Law

    • Cleaning & Disinfecting Equipment

    • Sterilisation Tablets

    • Chemical Sanitiser

    • Cleaning Refrigerators

    • Dos and Don'ts

    • Sinks

    • Cloths

    • Cleaning Schedules

    • Schedule Information

    • Supervisory Responsibilities

    • Training

    • Bins

    • Waste Disposal

    • Waste

    • Food Pests

    • Pest Control

    • Manufacturer's Instructions
  • 5

    Storage, Temperature & Time

    • Preservation History

    • Preserving Food

    • Methods Of Preservation

    • Dried Food

    • Deliveries

    • Labelling & Storage

    • Recording & Labelling

    • Food Expiry Dates

    • Use By & Best Before

    • Time & Temperature Controls

    • Temperature Laws

    • Time & Temperature Controls

    • Temperature

    • Taking & Recording Temperatures

    • Premises & Workplace Design

    • Independent Probe Thermometers

    • Workplace Design Checklist

    • Pest-Proof Screens

    • Workflow

    • Workflow Checklist

    • Storage
  • 6

    Legal Requirements & Legislation

    • Legislation

    • Non-Compliance

    • Food Safety Management System

    • HACCP Prerequisites

    • HACCP Steps 1-4

    • Intended Use Statement

    • HACCP Steps 5-8

    • Checking Steps

    • HACCP Steps 9-12

    • Identifying Critical Control Points

    • Safe Food Better Business

    • Record Keeping & Due Diligence

    • Enforcement

    • Actions

    • Inspection Intervals

    • Risk Rating & Investigations

    • Training Requirements

    • Staff Training Levels

    • Types Of Training & Keeping Records

    • Training Responsibility

    • First Aid & Reportable Diseases
  • 7

    Assessment

    • Assessment
  • 8

    Course Summary

    • Your Certification

    • Further Reading

    • About This Course

    • Feedback