Our Food Hygiene course covers all the basics on food preparation, regulations, precautions and care when preparing food for others. It is designed to meet the requirements of various regulations in food preparation and health and safety. The course covers regulations, preparation, storage, infections, cross contamination, reporting, PPE, date marks, reporting illness and basic first aid in the kitchen. The certificate is valid for 3 years and can be taken online or in the classroom with one of our approved instructors.
This is a level 2 course for general food hygiene training for people working directly with food. We also offer a level 1 course that covers the basics of food safety.
Please note that learners undertaking a ProTrainings Trainings Course have the option to chose to take a regulated qualification.
The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.
Curriculum:
- Food Hygiene Legislation
- Relevant Legislation
- The Environmental Health Officer
- HACCP
- 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
- Food Contamination
- Cross contamination
- The danger zone
- Ways of preventing cross contamination
- Chopping board colours
- High risk foods
- Pest control
- Hot food display units
- Working at a bar
- Serving in a restaurant
- Personal Hygiene
- Hand washing and hand gels
- Protective clothing
- Reporting Illness
- First Aid Kits for food preparation
- How you need to act at work
- Food storage and Preservation
- Principles of food preservation
- Date marks, damaged food and record keeping
- Food Preservation Methods
- Salting
- Pickling
- Food spoilage
- Heating, Refrigeration and freezing
- Egg precautions
- Dietary Requirements
- People at high risk
- Traditional methods of preservation
- Preventing food spoilage
- Warning signs
