This course will teach you about food safety and hygiene in the workplace as well as improving your knowledge on food contamination, hygiene and allergens. This course has been developed in partnership with Natalie Stanton, a Chartered Environmental Health Officer and founder of The Safety Expert.

Learning Objectives

• How to identify the food safety hazards. Including microbiological, chemical, physical and allergenic hazards and why and how to control contamination.
• How to handle and prepare food safely. Including how to safely chill, freeze, defrost, cool, cook, reheat and hot-hold foods and how to monitor critical temperatures.
• The principles of safe food storage. Including preservation methods, effective stock control and traceability procedures and the difference between ‘Best Before’ and ‘Use By’ dates.
• Your responsibilities as a food handler. Including the importance of personal hygiene and hand washing.
• The importance of cleaning and disinfection. Including pest control, waste control and how premises and equipment should be designed.
• The law in relation to food safety. Including Food Business Operator responsibilities, the principles of Food Safety Management Systems and the role and powers of enforcement officers.