Course Aim

The aim of this online course is to give those who work in the catering industry, a good practical working knowledge of how to work safely when handling and storing food in the work place to ensure food is safe for the consumer.

Learning Objectives

On completion of the course, you should be able to:

• Explain which personal protective equipment (PPE) to use and why
• Wash your hands effectively
• Recognise the symptoms of food-borne illness and food poisoning
• List which illnesses to report
• Explain the importance of covering wounds
• Explain legal responsibilities
• Identify unhygienic habits and behaviours
• Explain how to keep a work area and equipment hygienic
• Explain the rules when working with cleaning chemicals
• Name the 4 food safety hazards
• List the 14 food allergens
• Explain what Contamination and Cross-contamination means
• Explain what the Danger zone is
• Explain how to cook and store food safely
• Identify potential hazards caused by pests

This course is made up of the following modules:

• An Introduction to Level 1 Food Safety in CateringThis section introduces the learner to the course; it addresses two important questions, such as what is food safety? and what is food hygiene?
• Module 1 – The Importance of Personal Protective Equipment (PPE)This section of the course concentrates on why PPE is important within the food industry, what types of PPE there are and when to wear it. It also looks at how to change your protective clothing properly in order to avoid contamination and cross-contamination.
• Module 2 – Personal Hygiene and Reporting IllnessThis section of the course covers how to properly maintain good hand hygiene, amongst general personal hygiene. It looks at why thorough techniques must be followed to stop the spread of harmful bacteria being transferred onto food.Reporting illness should be done immediately; this module looks at the different symptoms of illness and the consequences of exposing food to the risk of contamination if illnesses have not been reported and food handlers continue to work with food.
• Module 3 – The Importance of Safe CleaningIn this section, you will look at the different stages of thorough cleaning and what the different cleaning chemicals and equipment do and are used for.It also looks at what ‘waste disposal’ is and how insufficient waste disposal can harbour germs and even attract pests to the premises.
• Module 4 – Food Hazards and Safe CookingThis final section concentrates on what food hazards are, including the 14 main food allergens and how it is imperative to prevent the contamination of food with food hazards, such as jewellery or other hazardous items.It also looks at the safe cooking of food, food cooling and food storage. Maintaining the correct procedures for cooking and reheating food can kill bacteria in food and prevent foodborne illnesses.

Assessment

On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 20 multiple-choice questions and a mark of 75% or above will be required to pass.

The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don’t pass first time there’s no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.