Flexible, cost-effective, and results-driven – there’s lots to love about elearning as a training option. Whether you’ve got an urgent skill gap that needs filling, or you want your people to be able to train on-the-go, elearning could be the option for you.

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 the importance of working in a safe, hygienic and healthy work place
  • Understand how to store and prepare food following safe working practises
  • Understand the 7 key principles of the HACCP food management systems
  • Understand the importance of clean schedules
  • Understand the importance of good personal hygiene


Section 1: Food Legislation

  • Food Safety Act [2004]
  • The Food Hygiene Regulations [England & Wales] 2006
  • Scottish and Northern Irish legislation
  • Due diligence
  • The Environmental Health Officer

Section 2: Bacteria in Food

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

Section 3: 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 4: Food Contamination

  • Types of food contamination
  • How contamination occurs
  • Cross contamination
  • Contamination controls
  • Pest control
  • Colour coding

Section 5: The Food Journey – From Purchase to Service

  • Stage 1 – Purchase
  • Stage 2 – Storage
  • Stage 3 – Preparation
  • Stage 4 – Service

Section 6: Cleaning

  • The Importance of Cleaning
  • Food handling equipment
  • The storage and use of leaning materials
  • How to clean your kitchen
  • Chemicals used for cleaning
  • The cleaning procedures
  • Cleaning schedules

Section 7: Hygiene & Health at Work

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

Other eLearning Courses

Our elearning courses, through partnership with Flow Hospitality Training, are endorsed by RoSPA, IQ, People 1st Quality Mark, the Institute of Hospitality, CPD and SQA.

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