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Food Safety – Level 1

IN THIS MODULE, YOU WILL:

  • Understand your responsibilities with regard to food legislation
  • Become familiar with the different type of bacteria, the different types of food poisoning and how food can become contaminated
  • Understand how to store and prepare food following safe working practices
  • Understand the importance of working in a safe, hygienic and healthy work place
  • Understand the importance of clean schedules

MODULE SUMMARY

SECTION 1: BACTERIA IN FOOD

  • Bacteria in Food
  • Types of Bacteria
  • High Risk Foods
  • Bacteria Multiplication
  • Bacterial Spores
  • The Germometer
  • Food Spoilage
  • Signs of Spoilage

SECTION 2: FOOD POISONING

  • Food Poisoning
  • Food Poisoning Increases
  • The Causes of Food Poisoning
  • Types of Bacteria
  • Hazards Contributing to Food Poisoning
  • The Food Poisoning Chain
  • The Control of Food Poisoning
  • Methods of Controlling Food Poisoning
  • Food Borne Illness and Disease
  • Food Borne Bacteria
  • Transfer of Bacteria

SECTION 3: FOOD CONTAMINATION

  • Food Contamination
  • Types of Food Contamination
  • How Contamination Occurs
  • Cross Contamination
  • Contamination Controls
  • Colour Coding

SECTION 4: THE FOOD JOURNEY – FROM PURCHASE TO SERVICE

  • The Food Journey – From Purchase to Service
  • Stage 1 – Purchase
  • Stage 2 – Storage
  • Stage 3 – Preparation
  • Stage 4 – Service

SECTION 5: CLEANING

  • The Importance of Cleaning
  • Food Handling Equipment
  • Cleaning Schedules

SECTION 6: HYGIENE & HEALTH AT WORK

  • Hygiene and Health at Work
  • Good Personal Hygiene – The Five Key Factors
  • Washing Hands
  • How to Wash Hands
  • Reporting Illness
  • Food Allergies
  • Common Food Allergies

 

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