Food Safety and Hygiene

Food allergies affect between 1-2% of the UK population. Some allergens can have a serious effect on a person’s health causing anaphylaxis, which can be life threatening. This course highlights key allergens in foods, how to reduce and mitigate any risk of cross-contamination and what to do in the event of an emergency. Food businesses have a legal responsibility to offer food that is safe to consume. This means that allergens must be declared, and ingredients listed clearly to warn of any ingredients that might cause an allergic reaction. A system must be in place for testing allergens in foods, managing the risks associated with allergens and responding to emergencies. At the end of the course, delegates will be able to explain the differences between food allergies and intolerances, recognise responsibilities when dealing with food allergies, apply control measures for storing and labelling food, take steps to prevent cross-contamination in the workplace and identify what to do in an emergency.  

It is the responsibility of all involved to ensure food is kept free from contamination and remains fit for consumption. If you are employed in the food industry you must be aware of the relevant laws and how to maintain the correct levels of cleanliness. Written specifically for a food business, this module ensures that you understand what hygiene routines you should follow, and your illness reporting responsibilities. By the end of this course, you will be able to recognise the risks to food businesses from poor food hygiene, assess food safety management practices and prevent risks to food safety by controlling hazards.

This course is suitable for anyone who works in food production or retail and handles low risk or wrapped foods - e.g. Bar Staff, Waiting Staff, Healthcare Workers, Kitchen Porters. This course aims to provide a level 1 understanding of food hygiene, food contamination and best practices when working with food. By the end of the training, you will be able to use the right protective clothing (PPE) effectively, wash your hands to prevent the spread of bacteria, state the importance of effective and regular waste disposal, describe what contamination and cross-contamination are, list the basic rules for safe food storage and recall how you can avoid and prevent pest infestations.

Food Safety is vitally important for keeping food safe during the production, processing, preparation, delivery, and storage through to consumption. If you are employed in the food industry you must be aware of the relevant law and how to maintain the correct levels of cleanliness. This course aims to refresh your knowledge of the factors that influence food safety and the measures you can use to keep food and consumers safe.

Written specifically for food handlers, this learning pathway ensures that you understand what hygiene routines you should follow, and your health and illness reporting responsibilities. By the end of the course you will understand what personal hygiene is and it’s three fundamental aspects, establish an effective personal hygiene routine, prevent risks to food safety by reporting when you are feeling unwell