Food Safety and Hygiene

Q: What are the core food safety measures to take?

The top five food safety and hygiene principles are: maintain cleanliness, keep raw and cooked food distinct, cook food completely, keep food at safe temperatures, and also use clean and safe water.

Q: Why is food safety and hygiene important in a catering area?

Food contamination could lead to unpleasant outcomes ranging from severe illness to loss of business for a catering outfit or restaurant. Food procurement, handling, processing and storage must be carried out with the utmost care to prevent contamination and spoilage of food. Expand your training with the free course Food Safety and Hygiene .

Q: What skills will I develop in a food and safety hygiene course?

In Alison’s Food Safety and Hygiene course, you will acquire key knowledge and skills around a food safety management system (FSMS), preventing food contamination, tools for monitoring food and kitchen temperature, methods to prevent food spoilage as well as kitchen supervision skills.

Q: What is the best food safety and hygiene course?

Alison’s free online Food Safety and Hygiene course explains food contamination in detail and covers the measures, tools and regulations for safely handling food and managing a hygienic cooking area. The course is accredited by the independent UK body CPD and you can opt to buy a certificate on successfully completing the assessment.

This free online course teaches good food safety practices and shows you how to professionally manage a catering area.

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Avg. Duration1.5-3 Hours (Contains Video)
Available Languages (2)
English
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- English
- Spanish
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CPD-Accredited

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Learning Outcomes

In this free course, you will learn how to:

Identify foods with a high risk of contamination and individuals vulnerable to contaminated food
Outline the responsibilities of a food supervisor
Explain the importance of a food safety management system (FSMS)
Classify causes of food poisoning
Define ‘cross-contamination’
Recall methods for preventing food contamination
Illustrate the importance of temperature control to food safety
Identify some tools for monitoring food and kitchen temperature
Outline some proven methods of preventing food spoilage
Describe some considerations for designing functional catering premises
Identify some common pests that are likely to contaminate food
Describe the training requirements for different kinds of staff in a catering organization

Knowledge & skills you will learn

Course Overview

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