This food safety and hygiene module is aimed at anyone working in a role that involves contact with food, or the management of such people; regulations require that anyone involved in food handling must be appropriately trained in food safety. The module can be used either as Induction, Awareness, Refresher and Foundation Training.
Course Summary
EU Regulation 852/2004 Hygiene for Foodstuffs requires Food Businesses to make sure that any staff who handles food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.
The sections covered include:
- Learning Objectives and an introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served.
- Impact of Food-Borne Illness – looking at what food-bourne illnesses are and how they affect us.
- Understanding Food Law – food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
- Food Safety Hazards and Contamination – exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
- Food Preservation, Storage and Temperature Control – how to preserve food, including appropriate storage and temperature controls.
- Personal Hygiene – this section looks at why personal hygiene is so important when working with food – from hand washing to legal requirements.
- Hygienic Premises and Equipment – this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
- Hazards Analysis and Critical Control Point (HACCP) – it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.
Anyone handling food and drink within the catering sector must be trained in Food Safety and Hygiene and apply it to their work. This module is aimed at anyone working in a catering or hospitality environment, whether employed or self employed, who handles food and drink as part of their everyday or occasional working routines. Typically this would include people working in hotels, cafes, bars, restaurants, kitchens, fast food outlets, catering in hospitals, schools and colleges.
When you have successfully completed your course and attained the 75% required test pass, you will receive a City & Guilds Accredited Certificate. Our Certificates are of extremely high quality and carry an authorisation seal.
Who is it for?
You will need
Candidates are not required to bring any equipment with them on this course.
Your skill level
There are no specific entry requirements for this course.
FAQs
Do I need training to work with food?
Yes you do so that you comply with current legislation.
The law states that you must undertake training that is relevant to your role:
Food handlers must receive appropriate supervision, and be instructed and/or trained in food hygiene, to enable them to handle food safely.
There is no legal requirement to attend a formal training course or get a qualification, although many businesses may want their staff to do so.
The necessary skills may also be obtained in other ways, such as through on-the-job training, self-study or relevant prior experience.
The operator of the food business is responsible for ensuring this happens.
Does a food handling course have to be accredited by The Chartered Institute of Environmental Health (CIEH)?
Absolutely not!
CIEH is just one of many UK Awarding Bodies licensed to award qualifications in this sector. Others include RSPH, EDI, Qualifi, and City & Guilds.
All these organisations meet the required standards for accrediting courses so a course does not need to be CIEH accredited. The course content is basically the same, although chapter headings and the order of the chapters may vary. All courses include cooking temperatures, fridge/freezer temperatures, bacterial multiplication, cleaning and pest control because these items must be in-line with current Government guidelines.
Most training providers used to say that their course matched or followed the CIEH syllabus probably because the Institute is well-known. However, CIEH is insisting that providers remove any mention of them. We believe this is a shame and will lead to confusion in the industry, but we are complying with their request.
Do I need to pay for my training before I do it?
Yes you do, you can pay online when you book your course, or call 0845 872 3411 and pay with a credit card over the phone. Customers with credit terms, please call Training Plus to book your course on 0845 872 3411.
Can you cater for students with special needs?
Yes, but as with all special requirements that differ from the norm, please make us aware of your requirements and we will do our best to provide the appropriate support.
Are there any car parking spaces available?
Yes, there are a lot of FREE car parking spaces available in the area.
Am I going to feel safe during my course participation?
Beside the fact that our staff and the environment of the school will make you feel happy and safe, CCTV is operating in most of the school’s areas.
I’m getting on a bit, is it like going back to school and will I feel out of place?
Not at all. A large percentage of our learners are mature students simply keeping up to date with current standards. Everybody is made to feel welcome in the centre.
