Food Safety (mapped to Level 2)
An entirely online course that you can complete at any time to receive your certificate
This course is suitable for anyone who handles, prepares, cooks, serves or stores food as part of their work. It is designed to help food handlers understand their legal responsibilities and follow good food hygiene practices to ensure that food is safe to eat.
The course takes around 4 hours to complete
Successful completion of the course gains 4 CPD credits
Enrolment Keys are available for £15 +VAT each.
Each Enrolment Key is unique and allows one person to complete the online module at any time. You will need one Enrolment Key for every person that requires training. Ensure you select the quantity you require in the shopping cart or checkout.
When paying via the website you will normally receive your Enrolment Keys via email within 24 hours of placing your order.
If you would prefer to pay by other methods, such as bank transfer, please complete the enquiry button below. You will normally receive your Enrolment Keys via email within 24 hours of the funds being deposited to our account.
Fully Online Training
This course is suitable for anyone who handles, prepares, cooks, serves or stores food as part of their work. It is designed to help food handlers understand their legal responsibilities and follow good food hygiene practices to ensure that food is safe to eat.
This course has been developed to provide learners with the knowledge required to comply with UK food safety and hygiene legislation and apply good food hygiene practices in the workplace.
Learners will develop an understanding of food safety hazards, contamination, allergens, temperature control, food storage, personal hygiene, cleaning and disinfection, pest control and food safety management systems to help reduce the risk of foodborne illness and ensure food is prepared, handled and served safely.
This course is suitable for anyone who handles, prepares, cooks, serves or stores food as part of their work. It is designed to help food handlers understand their legal responsibilities and follow good food hygiene practices to ensure that food is safe to eat.
This course has been developed to provide learners with the knowledge required to comply with UK food safety and hygiene legislation and apply good food hygiene practices in the workplace. Learners will develop an understanding of food safety hazards, contamination, allergens, temperature control, food storage, personal hygiene, cleaning and disinfection, pest control and food safety management systems to help reduce the risk of foodborne illness and ensure food is prepared, handled and served safely.
The course takes around 4 hours to complete, and you can pause and save your progress at any time to finish later.
Self-checks follow each section of the course and a final multiple-choice assessment concludes the online module. Learners are required to achieve a score of 100% on each self-check before they can progress to the next section. The final multiple-choice assessment has a pass mark of 80%. Learners have a maximum of 3 attempts to pass.
On successful completion, trainees download a certificate as evidence that they have passed the course. This certificate is valid for 3 years.
Successful completion of the course gains 4 CPD credits.
This course is accredited by The CPD Group. It is provided by Elearn Here Limited and offered by the FAIB (First Aid Industry Body) to FAW Cornwall under licence.
Description
What modules are covered by the course?
Module 4 – Food Storage and Temperature Control
Temperature control
Monitoring food temperatures
Safe food deliveries
Date marking
Chilled and frozen storage
Safe cooking
Hot holding, cooling and reheating
Food premises and equipment
Module 5 – Personal Hygiene
Personal hygiene standards
Effective handwashing
Hair, nails and jewellery
Module 6 – Pest Control
Common food pests
Signs of infestation
Preventing and controlling pests
Module 7 – Cleaning and Disinfection
Cleaning and disinfection procedures
Health and safety considerations
Cleaning versus disinfecting
Module 8 – Food Safety Management Systems
HACCP principles
Maintaining food safety standards
Module 1 – Food Safety and the Law
Responsibilities for food safety
The importance of food hygiene
Food poisoning and foodborne illness
UK food safety legislation
Enforcement officers
Food Hygiene Rating Scheme
Legal notices and penalties
Due diligence
Module 2 – Food Safety Hazards and Contamination
Food safety hazards
Microbial contamination
Sources and growth of bacteria
Viruses
Bacterial spores
Toxins
High and low-risk foods
Physical contamination
Chemical contamination
Module 3 – Food Allergens
Food allergies and intolerances
The 14 regulated allergens
Communicating allergen information