This is a basic food hygiene course is for people who just need a basic course rather than our full level 1 and 2 food courses. This course is ideal for workplaces where an understanding of food safety training is essential, for example; in the care sector as a refresher course or as part of the care certificate. 

The contents included in this course are: 

• Malnutrition and the risks

• Nutrition

• Nutrition support

• Person-centred approach

• Nutritional screening

• Who should be screened

• Body mass index

• Responsibilities of settings

• Keeping people healthy

• Digestive system

• What are calories 

• Energy balance

• Carbohydrates 

• Fibre

• Fats and Proteins

• Vitamins and Minerals

• Water and hydration

• Micro-nutrients

• Water and Calcium

• Older people, nutrition and hydration

• Standards of care

The contents included in this course are: 

•  Introduction

  • Relevant legislation

  • Allergen Regulations 2014

• Bacteriology and Food Poisoning 

  • Bacteria and their Effects

  • How we control bacterial growth

  • Food Poisoning and allergic reactions

  • Types of infections

  • Poisons and food poisoning

• Food Contamination and Personal Hygiene 

  • Cross-contamination: Direct and Indirect

  • Example of Indirect cross-contamination

  • Preventing cross-contamination

  • Bars and restaurants

  • restaurant workers

  • Clothing in food production

  • Personal responsibilities at work

  • illness, employers responsibility 

  • Personal Illness and exclusion from work

• Food Storage

  • Use by and best before dates

  • Heating, refrigeration and freezing

The contents included in this course are: 

• Food Hygiene Legislation

  • Relevant Legislation

  • Food Allergens Regulations 2014

  • The Environmental Health Officer

  • HACCP

  • Training for people in food handling

  • Food Hygiene ratings

• Bacteriology and Food Poisoning

  • What are bacteria and how do they grow and affect us

  • How we control their growth

  • Food poisoning and its effect

  • Symptoms of food poisoning

  • Types of infections

  • Chemicals and foreign objects

  • Natural plant foods and allergies

  • Hazards of chemicals near food

  • Listeria and keeping food safe

  • Campylobacter

• Food Contamination

  • Cross-contamination

  • The danger zone

  • Ways of preventing cross-contamination

  • Chopping board colours

  • High-risk foods

  • Pest control

  • Fly control

  • Hot food display units

  • Working at a bar

  • Serving in a restaurant

  • Bars and restaurants

  • Restaurant workers

• Personal Hygiene

  • Hand washing and hand gels

  • Protective clothing

  • Reporting Illness

  • First Aid Kits for food preparation

  • How you need to act at work

  • Personal Illness and exclusion from work

  • Personal illness, employee's, responsibilities 

• Food storage and Preservation

  • Food area requirements

  • Rules on keeping your water supply safe

  • Heating and refrigeration

  • Refrigeration and freezing

  • Dietary Requirements 

  • Gluten-free Foods and Coeliac disease 

  • Egg precautions 

  • Use by and best before dates for effective stock control

Understand how individuals can take personal responsibility for food safety

1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour

1.2 Describe how to report food safety hazards.

1.3 Outline the legal responsibilities of food handlers and food business operators

Understand the importance of keeping him/herself clean and hygienic

2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination

2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds

Understand the importance of keeping the work areas clean and hygienic

3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal

3.2 State how workflow, work surfaces and equipment can reduce contamination risks and aid cleaning

3.3 Outline the importance of pest control

Understand the importance of keeping food safe

4.1 State the sources and risks to food safety from contamination and cross-contamination to include microbial, chemical, physical and allergenic hazards

4.2 Explain how to deal with food spoilage including recognition, reporting and disposal

4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food

4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food

4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation