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Food Safety

  • Course level: Beginner
  • Duration 3h
  • Total Enrolled 3
  • Last Update June 11, 2021

About Course

Each Lesson will present you the information and the topic with a number of examples of both good and bad practice. You will then be given an activity to put this information into practice and then your knowledge will be checked, You are able to revisit any previous lesson as you wish.

Description

Unit 1 consists of 6 lessons, a recap session, and an end-of-unit test. This unit explores yourself and the environment food is stored, handled, prepare, and how to dispose of it safely. Each Lesson will present you the information and the topic with a number of examples of both good and bad practices. You will then be given an activity to put this information into practice and then your knowledge will be checked, You are able to revisit any previous lesson as you wish.

Unit 2 – Introduction – Understand the importance of keeping food products safe.

What Will I Learn?

  • Recognise the importance of personal hygiene in food safety including its role in reducing the risk of contamination.
  • Identify key legal responsibilities of food handlers.
  • Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices.
  • Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals.
  • Recognise the importance of safe waste disposal.
  • Recognise the importance of pest control.
  • Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behaviour.
  • Identify how to report food safety hazards, infestations and food spoilage.
  • Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards.
  • Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation.
  • Identify safe food handling and temperature control practices for preparing, re-stocking, picking and transporting food for home delivery.
  • Identify how to deal with food spoilage including recognition and reporting.

Topics for this course

12 Lessons3h

Unit 1?

Consists of 6 lessons, a recap session, and an end-of-unit test. This unit explores yourself and the environment food is stored, handled, prepare and how to dispose of it safety, Each Lesson will present you the information and the topic with a number of examples of both good and bad practices. You will then be given an activity to put this information into practice and then your knowledge will be checked, You are able to revisit any previous lesson as you wish.
Lesson 1 – Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination2:51
Lesson 2 – Identify key legal responsibilities of food handlers3:18
Lesson 3 – Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices_3:02
Lesson 4 – Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning Chemicals3:01
Lesson 5 – Recognize the importance of safe waste disposal1:13
Lesson 6 – Identifying the Importance of Pest Control2:36

Unit 2?

Introduction - Understand the importance of keeping food products safe

About the instructor

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1 Courses

3 students

Free

Material Includes

  • Lesson 1: video 1.1 Recap
  • Lesson 2: video 1.2 Recap
  • Lesson 3: video 1.3 Recap, video Staf illness, Video Handwash, Fitness to Work Guide PDF, Protective Clothing For The Food Industry Personal PDF, Safer Food Better Business For Retailers PDF
  • Lesson 4: video 1.4 Recap
  • Lesson 5: video 1.5 Recap
  • Lesson 6: video 1.6 Recap, Video Pest Control
  • Lesson 7: video 2.1 Recap
  • Lesson 8: video 2.2 Recap
  • Lesson 9: video 2.3 Recap, Video FSA Explains- E. Coli, Video Risk Assessment of Multiple Chemicals
  • Lesson 10: video 2.4 Recap
  • Lesson 11: video 2.5 Recap
  • Lesson 12: video 2.6 Recap

Target Audience

  • Food industry/ Food Retail