Certificate in Food Hygiene for Education Providers

About the course

Duration: 130 mins (approx.)

It is a legal requirement that any member of school staff who handles, prepares and serves food must receive adequate training, instruction and supervision in food safety for all the tasks they are asked to carry out. Any member of staff who is involved in food production, preparation or sale must have training.

Our essential CPD course in food hygiene provides you and your staff with the core content you need to ensure you are maintaining high-quality food hygiene standards. Delivered in high-quality video CPD format that has been skilfully organised for busy workloads and is accessible on any device, anytime, anywhere, our food hygiene training has been designed to provide maximum learning potential in the leanest, most cost-effective and most time-efficient manner.

Delivered by food safety expert Janet Cousins, this course has been divided into 16 easy-to-digest modules and contains links to further learning and resources with an assessment at the end to help you evidence your compliance.

This course is designed in line with the following policies:

The Food Safety (General Food Hygiene) Regulations 1995
Food Standards Act 1999
Food Safety Act 1990
Food Information Regulations 2014

Learning outcomes:

Understanding your legal requirements when preparing, storing, or serving food on school premises and the potential consequences of not following correct procedures.
Recognising how food poisoning and food allergies affect people and the risks associated with food safety hazards and contamination.
Understanding best practice policy implementation and maintaining high standards of personal hygiene.
Identifying your responsibilities in managing the cleanliness of kitchens and equipment in order to avoid cross-contamination.
Recognising how to maintain food preparation areas to uphold good food standards in your school and taking measures to prevent pest control.

Modules:

Glossary

The glossary will guide you through the core terms you will need to understand to complete your training.

Module 1: Keeping food safe

Module 1 will explain your legal responsibilities when it comes to preparing, cooking, serving, and storing food in your school. You will also understand the importance of following food safety procedures.

Module 2: People most at risk

Module 2 will explore the people most vulnerable to food-borne diseases.

Module 3: Food poisoning and symptoms

Module 3 will discuss what food poisoning is and how to recognise the symptoms. You will also learn what the most typical forms of food poisoning are and how they can be caused.

Module 4: Food safety hazards and contamination

Module 4 will demonstrate the various types of contamination with examples of how they can be caused. You will also learn the best practices for preventing food contamination.

Module 5: Cross-contamination

Module 5 will teach you how cross-contamination occurs as well as the difference between direct and indirect contamination. You will learn how to best prevent cross-contamination as well as which foods are high and low risk.

Module 6: Allergens

Module 6 will explore the differences between food allergies and food intolerances. You will also learn about common allergens and how these apply in your school context.

Module 7: Food spoilage and preservation

Module 7 will teach you how to recognise when foods are spoiled and explore best practice methods of food preservation.

Module 8: Time and temperature control

Module 8 will focus on temperature control relating to food storage, including how different temperatures can affect the growth of bacteria in foods and how to reduce bacterial growth.

Module 9: Chilled and frozen storage

Module 9 will demonstrate how best to store chilled/frozen foods and why. You will also learn top tips for maintaining good cleanliness in your fridge/freezer.

Module 10: Cooking and reheating food

Module 10 will cover the dangers of not cooking/reheating food properly, with a focus on various types of meat. You will also understand how best to cool cooked foods.

Module 11: Personal hygiene

Module 11 will cover the importance of maintaining a high level of personal hygiene and how prioritising your own cleanliness should form part of delivering high-quality food hygiene.

Module 12: Kitchens and equipment

Module 12 will explore best practices for maintaining and using your kitchen and its equipment. This will include lighting, ventilation, types of equipment and waste bins.

Module 13: Food pests and control

Module 13 will cover your legal responsibilities regarding pest control. You will learn why food pests move into kitchens, the dangers they pose and prevention measures.

Module 14: Food storage

Module 14 will cover food storage, from delivery to being moved onto your premises. You will also understand the importance of adhering to ‘best before’ and ‘use by’ dates.

Module 15: Cleaning and disinfection

Module 15 will guide you through implementing cleaning and disinfection practices your kitchen area. You will learn why it is so essential and which methods are most effective.

Module 16: Food safety management systems

Module 16 will explore the Hazard Analysis Critical Control Point (HACCP) principles and how to apply them to your school in order to identify, measure and minimise risk.

Course Units

Introduction

Glossary

The glossary will guide you through the core terms you will need to understand to complete your training.

Module 1: Keeping food safe

Module 2: People most at risk

Module 2 will explore the people most vulnerable to food-borne diseases.

Module 3: Food poisoning and symptoms

Module 3 will discuss what food poisoning is and how to recognise the symptoms. You will also learn what the most typical forms of food poisoning are and how they can be caused.

Module 4: Food safety hazards and contamination

Module 4 will demonstrate the various types of contamination with examples of how they can be caused. You will also learn the best practices for preventing food contamination.

Module 5: Cross-contamination

Module 6: Allergens

Module 6 will explore the differences between food allergies and food intolerances. You will also learn about common allergens and how these apply in your school context.

Module 7: Food spoilage and preservation

Module 7 will teach you how to recognise when foods are spoiled and explore best practice methods of food preservation.

Module 8: Time and temperature control

Module 8 will focus on temperature control relating to food storage, including how different temperatures can affect the growth of bacteria in foods and how to reduce bacterial growth.

Module 9: Chilled and frozen storage

Module 9 will demonstrate how best to store chilled/frozen foods and why. You will also learn top tips for maintaining good cleanliness in your fridge/freezer.

Module 10: Cooking and reheating food

Module 10 will cover the dangers of not cooking/reheating food properly, with a focus on various types of meat. You will also understand how best to cool cooked foods.

Module 11: Personal hygiene

Module 11 will cover the importance of maintaining a high level of personal hygiene and how prioritising your own cleanliness should form part of delivering high-quality food hygiene.

Module 12: Kitchens and equipment

Module 12 will explore best practices for maintaining and using your kitchen and its equipment. This will include lighting, ventilation, types of equipment and waste bins.

Module 13: Food pests and control

Module 13 will cover your legal responsibilities regarding pest control. You will learn why food pests move into kitchens, the dangers they pose and prevention measures.

Module 14: Food storage

Module 14 will cover food storage, from delivery to being moved onto your premises. You will also understand the importance of adhering to ‘best before’ and ‘use by’ dates.

Module 15: Cleaning and disinfection

Module 15 will guide you through implementing cleaning and disinfection practices your kitchen area. You will learn why it is so essential and which methods are most effective.

Module 16: Food safety management systems

Module 16 will explore the Hazard Analysis Critical Control Point (HACCP) principles and how to apply them to your school in order to identify, measure and minimise risk.