Overview

This e-learning course is suitable for anyone working with food on a supervisory level, and provides an understanding of your role and responsibilities. It includes information about how to manage staff in a food setting, advance food safety techniques, and how to work with the public. This course builds on what has been learnt in food hygiene level 2, allergens, and HACCP, and builds further knowledge on how to successfully manage a food business.

Law & Legislation

This course covers key points from:

• The Food Safety Act 1990 – Amended in 2004
• The General Food Regulations 2004
• The Food Safety & Hygiene (England) Regulations 2013
• Food Hygiene (Scotland) Regulations 2006

Course Content

• Topic 1- What is Food Hygiene?- What food hygiene is and who needs it, the 3 types of food contamination, food poisoning, the four 'C's of good food hygiene.

• Topic 2- Physical and Chemical Contamination - Definition, potential harm and sources of physical contamination, and ways to prevent it, chemical contamination of food from cleaning chemicals, pesticides and metals.

• Topic 3 - Biological Contamination - Types of biological contamination, the danger zone for bacterial growth, most common types, sources and symptoms of viral and bacterial food poisoning, parasites

• Topic 4 - Cross Contamination - Definition and the most common ways food becomes contaminated, how to prevent cross contamination.

• Topic 5 - Critical Control Points - How to keep food safe when defrosting, preparing, cooking, cooling, hot holding or re-heating food.

• Topic 6 - It’s Freezing, Defrosting and Chilling - The dos and don'ts of freezing, defrosting and chilling food, temperature checks of chilled and frozen food and how to do it.

• Topic 7 - Danger in the Pantry?- High-risk and low-risk foods, naturally poisonous foods, food allergies and intolerance.

• Topic 8 - Food Storage and Preservation - Spoilage bacteria, principles and methods of preservation, 'best before' versus 'use by', stock rotation; storing food in fridges and freezers, storing dry goods.

• Topic 9 - Food Premises and Equipment - Requirements for food premises - facilities, equipment, and utensils, food pests - signs and indicators and how to avoid infestation, rubbish and refuse disposal.

• Topic 10 - Personal Hygiene - It’s All About You- Ways in which we contaminate food, importance and correct procedure for handwashing, personal hygiene legal guidelines, in case of illness.

• Topic 11 - Cleaning - The importance of cleaning, cleaning and disinfecting - what, how often and how, food hygiene ratings.

• Topic 12 - Food Safety Law - Food Safety Act 1990 and General Food Regulations of 2004, enforcement, powers of food safety officers, record keeping and how to comply.

• Topic 13 - Allergens - The 14 food allergens, the symptoms of an allergic reaction, the law, application of the law in food preparation settings, and how to help someone suffering from an allergic reaction.

• Topic 14 - Introduction and Background- An introduction to HACCP: understanding the history, terminology, benefits and the 12-step process.

• Topic 15 - Prerequisites - Looking at the common HACCP prerequisites (PRPs) on which you will build your HACCP system.

• Topic 16 - Preliminary Steps - A close look at the first five steps of the HACCP process, otherwise known as the "preliminary steps".

• Topic 17 - HACCP Principles - Implementing?- Beginning to look at the final steps of the HACCP process, which focus on implementing the HACCP system.

• Topic 18 - HACCP Principles - Verification, Validation and Documentation- Looking at the final steps of the HACCP process, which focus on verification, validation and documentation.

• Topic 19 - Legal Responsibilities- An overview of your legal responsibilities, and the systems you should have in place for a safe and suitable work environment.

• Topic 20 - Supervisory Management - The training your staff need, how to support staff in following food hygiene procedures, and creating an environment that promotes best practices.

• Topic 21 - Advanced FFood Safety - A deeper look at food contamination, preservation, cleaning and pest control.

• Topic 22 - The Public - How to respond to public complaints, and the responsibilities a business holds when it comes to traceability.