This course provides essential knowledge and practical guidance on maintaining high standards of food hygiene and safety, ensuring compliance with UK regulations and protecting individuals from foodborne illness in care and workplace settings.
Understand the importance of food hygiene and safety in preventing contamination and illness.
Learn about the types of food hazards: biological, chemical, physical, and allergenic.
Develop knowledge of safe food handling practices, including preparation, cooking, cooling, and storage.
Understand the principles of cross-contamination prevention and effective hygiene practices.
Learn about personal hygiene standards for food handlers.
Gain awareness of temperature control and safe food storage requirements.
Understand the importance of cleaning, sanitation, and pest control in food environments.
Learn how to manage food allergens and reduce the risk of allergic reactions.
Develop knowledge of food safety management systems, including HACCP principles.
Understand how to report food safety concerns and maintain accurate records.
This course is suitable for healthcare staff, carers, support workers, kitchen staff, and anyone involved in preparing or handling food in care homes, hospitals, and community settings.
Duration: 1/2 Day
Mode: In-person training only
Assessment: Practical exercises and written assessment
Participants will receive a Food Hygiene / Food Safety Certificate upon successful completion of the course.
The certification is valid for 1–3 years (depending on organisational requirements).
Food Safety Act 1990
Food Hygiene (England) Regulations 2013
Food Standards Agency (FSA) Guidance
Health and Safety at Work Act 1974
The Food Information Regulations 2014 (Allergen Regulations)
HACCP (Hazard Analysis and Critical Control Points) Principles
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