an-introduction-food-hygiene-safety-f

An Introduction to Food Hygiene and Safety (F): e-learning training course

This Food Hygiene course online comprises an introduction and five easy-to-follow study units. Key topics include food contamination, principles of food storage and relevant legislation.

Unit Titles

Unit 1 - How to Use the Course
Unit 2 - Introduction to Food Hygiene and Safety
Unit 3 - Food-borne Illnesses
Unit 4 - Understanding Food Law
Unit 5 - Contamination
Unit 6 - Storing and Cooking

Learning Objectives: at the end of the Food Hygiene course, students will be able to:

• Describe the key elements of excellence in food hygiene
• Outline the three principal ways of controlling and destroying micro-organisms
• Outline the principal methods used to cook, store and preserve food safely
• List the potential hazards arising from poor practice in preparation, storage and cooling
• Thaw, cook, cool and reheat food in accordance with good practice
• List the main causes and give examples of food-bome illnesses
• Identify those most vulnerable to food poisoning
• Explain the terms ‘incubation period’ and ‘carrier’
• Identify common causes of cross-contamination and the implications of this
• Explain the meaning of the terms ‘food hygiene’ and ‘food safety’
• Give examples of how food can be spoiled or contaminated and the consequent risks
• Give examples of sources of microorganisms and vehicles of contamination
• Identify the causes of cross-contamination and effective methods of prevention
• Identify the principles underpinning the Food Safety Act 1990
• Describe the role and powers of an Environmental Health Practitioner.