What You Will Learn

• Food safety procedures and safe food handling behaviour
• The 4 types of food safety hazards: physical, chemical, microbial, and allergenic
• Key bacteria including Salmonella, E. coli, Staphylococcus aureus, and Norovirus
• The 14 allergens and why allergen management saves lives
• Your legal responsibilities under the Food Safety Act 1990
• Effective personal hygiene and handwashing techniques
• Cleaning, disinfection, and the 6-step cleaning method
• Pest control measures and how to spot pest activity
• Temperature control: the danger zone, cooking, cooling, reheating, and hot holding
• Stock control, FIFO, and understanding use-by and best-before dates

Who Is This Course For?

This course is designed for anyone who handles food in a catering environment. Whether you are starting your first kitchen job or refreshing your knowledge, this qualification demonstrates your commitment to food safety.

• Chefs, cooks, and kitchen assistants
• Front-of-house staff who serve or handle food
• Café, pub, care and takeaway workers
• Food delivery and catering event staff
• Anyone starting a new food business

Why Choose This Course?

• How to identify and control common food safety hazards
• Roles and responsibilities for food hygiene and safety
• The importance of food safety management systems
• Procedures for maintaining high standards of cleanliness and hygiene
• Legal requirement — UK law requires food handlers to be trained to a level appropriate to their role
• Boost your Food Hygiene Rating — trained staff contribute towards achieving a Food Hygiene Rating of 5
• Protect your customers — learn how to prevent the food safety failures that cause illness and business closures