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Topics covered in Food Hygiene Training
Topic 1: introduction and overview
What is food hygiene 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.
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More about flick learning
Our mission is to transform the world of must-do training, particularly for those on budgets, into highly effective, engaging and actually quite enjoyable, e-learning.
Understanding that no one completes a flick course for the sheer pleasure of it, we set out to create e-learning that is to-the-point, simple to absorb, easy-on-the-eye, and memorable.
With everything we do, we have 2 guiding principles: 'focus only on what people need to know' and 'find a way to make it stick'.
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Course description
Overview of contents
This e-learning course is suitable for anyone who comes into contact with food or works in an area where food is prepared, and will provide users with a full understanding of all the necessary requirements for food safety.
It includes everything from the basics of food hygiene, the types of food contamination and food storage, to specifics such as critical control points and food safety laws.
Law and legislation
This course covers key points from:
The Food Safety Act 1990 – Amended in 2004
The General Food Regulations 2004
This course is available as part of the flick subscription or to license for hosting on your own learning management system. A certificate will be available to download on successful completion (75% pass rate) of this course.
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We use animation and video to illustrate and enhance content, and keep it moving.
Stunning imagery
A distinctive design theme for every course - from Wild West, Bridgerton and Film Noir to Vintage Space – it’s certainly memorable!
Music, voiceover & soundscapes
Carefully curated music and audio sound to maintain engagement and create atmosphere; optional professional voiceover if you prefer to listen.
Narratives
…because everyone loves a story!
Interactivity & gamification
Matching pairs, Spot the Hazard, word searches, Beat the Clock and most recently, Wordle to reinforce key learning points.
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Flawless performance on any size screen or device.
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All courses have a reading age of 11 – making it simpler if English is not your first language.
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Walk a path with options along the way to reflect your job role.