Managing Disinfection and Hygiene

From: £25.00 plus VAT

Hygiene, cleaning and disinfection are key controls to minimise contamination of food which is critical in reducing the risks of
food poisoning. This course outlines the key measures that can be employed to successfully decontaminate food contact surfaces.

Cost: £25 (Members), £28 (Non-Members), all plus VAT, per delegate
Duration: 90 minutes

To purchase this course multiple times to distribute to other users please CLICK HERE

For help purchasing courses please CLICK HERE


Course Content
This course is made up of the following modules:

An Introduction to Managing Disinfection & Hygiene
This section introduces the learner to the course. It looks at how effective cleaning, disinfection and hygiene systems must be in
place in the food industry. Clean, safe food cannot be handled or produced in dirty surroundings

Module 1 – The Importance of Disinfection and Hygiene in the Food Industry
This module concentrates on the types of harmful bacteria and how it reproduces. It looks at the definitions of cleaning and
disinfection, and the types of energy used within cleaning. It also looks at the importance of colour coding, cleaning schedules
and the responsibilities for cleaning.

Module 2 – Types of Cleaning, Chemicals, Disinfectants, Hazards and Symbols
This section of the course covers the different methods of cleaning and disinfection, such as heat and ultraviolet light. It also looks at
other types of cleaning chemicals that can be used, and what to use them for. The different types of PPE to use, along with the different
hazard symbols and CLP classification and other regulations which are important to the health and safety of the person undertaking
the cleaning, are also discussed.

Learning Objectives

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

  •  Name the four essential elements that bacteria or microorganisms need to multiply
  •  Name types of bacteria that are not harmful
  •  Explain what ‘pathogenic’ bacteria are
  •  Name some pathogenic bacteria and where they are found
  •  Explain what harmful bacteria can cause in foods
  •  Name ‘high-risk’ foods
  •  Give the ‘safe’ temperatures that high-risk food should be kept at to avoid bacterial growth
  •  Explain the role of cleaning and disinfecting in food businesses
  •  Name the three types of energy used for cleaning and disinfection

On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 30 multiple-choice questions and a mark of 75% or above will be required to pass. The assessment will be marked instantly so delegates will know straight away if they have passed. If they don’t pass first time there’s no need to worry. Unlimited resits at absolutely no additional charge are available so the assessment can be taken again as many times as required.