The Basics of Food Safety and Hygiene

Q: What are the top food safety and hygiene practices?

Some basic food safety and practices that must be followed are keeping a clean work surface area, separating raw and cooked food, ensuring that food is cooked thoroughly and that it is kept at safe temperatures. These are covered in the free course The Basics of Food Safety and Hygiene .

Q: What are the types of contamination associated with food?

While food manufacturing companies work to avoid food contamination, there are physical, biological, chemical and allergenic contaminants that can get into food. Find out more in the free online course The Basics of Food Safety and Hygiene .

Q: What are key principles to maintaining food safety?

When handling food one must ensure that it is cooked well, stored well, avoid contact between raw and cooked foods, maintain hand hygiene, keep kitchen and cooking surface areas clean and eat or serve cooked foods immediately.

Q: What is the best food safety course?

Alison offers a free Basics of Food Safety and Hygiene course that includes essential details for anyone who works in the food industry and is designed to help you understand food safety procedures, identify potential hazards, and become familiar with what the law requires from you as a business owner or employee to prevent harm to consumers.

In this free online course, learn about food safety protocols and what is required by law to prevent food-borne illness.

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Avg. Duration3-4 Hours (Contains Video)
Available Languages (2)
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Learning Outcomes

In this free course, you will learn how to:

Summarize a food handler’s responsibilities
Identify unhygienic habits
Discuss food safety training
List the six stages of cleaning
Recall pest control practices
Define ‘Organoleptic Checks’
Describe food preservation methods
Identify sources of bacterial contamination
Explain how to prevent cross-contamination
Recognize physical, allergenic, and chemical hazards to food safety
Describe food poisoning symptoms
Outline control measures to prevent food-borne disease

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