Cleaning in Food Premises Training Course

High Skills Training

• Foundations of Food Premises Cleaning 34:33

  • 1: Welcome to the Course Preview 01:00
  • 2: Section Overview of Foundations of Food Premises Cleaning 02:54
  • 3: Importance of Cleaning in Food Premises 03:48
  • 4: Legal Responsibilities and Compliance 04:34
  • 5: Types of Cleaning Methods 04:55
  • 6: Developing Effective Cleaning Schedules 04:24
  • 7: Understanding Cleaning Terminology 04:49
  • 8: Order Your Accredited Certificate 01:00
  • 9: Six Stages of Cleaning 04:32
  • 10: Highlights of Foundations of Food Premises Cleaning 02:37

• Health and Safety Considerations 33:02

  • 11: Section Overview of Health and Safety Considerations 02:58
  • 12: Identifying Food Safety Hazards 04:46
  • 13: Personal Hygiene Practices 04:00
  • 14: Control of Substances Hazardous to Health (COSHH) 04:29
  • 15: Accident and Illness Reporting 05:13
  • 16: Risk Assessment in Cleaning Activities 04:32
  • 17: Safe Use of Cleaning Equipment 04:37
  • 18: Highlights of Health and Safety Considerations 02:27

• Preparing for Effective Cleaning 35:09

  • 19: Section Overview of Preparing for Effective Cleaning 03:07
  • 20: Personal Protective Equipment (PPE) 05:26
  • 21: Chemical Storage and Labelling 04:54
  • 22: Preparing the Cleaning Area 04:41
  • 23: Selection of Cleaning Products 05:07
  • 24: Maintenance of Cleaning Equipment 04:48
  • 25: Safety Signage and Communication 04:42
  • 26: Highlights of Preparing for Effective Cleaning 02:24

• Cleaning Procedures and Techniques 34:29

  • 27: Section Overview of Cleaning Procedures and Techniques 02:38
  • 28: Clean As You Go Policy 04:42
  • 29: Cleaning of Food Contact Surfaces 04:41
  • 30: Sanitisation of Utensils and Equipment 04:42
  • 31: Floor and Wall Cleaning Methods 04:52
  • 32: Cleaning of Ventilation and Air Systems 04:52
  • 33: Waste Disposal Procedures 04:41
  • 34: Friendly Reminder 01:00
  • 35: Highlights of Cleaning Procedures and Techniques 02:21

• Monitoring and Maintaining Standards 37:19

  • 36: Section Overview of Monitoring and Maintaining Standards 03:14
  • 37: Pest Control Measures 05:28
  • 38: Environmental Impact of Cleaning 05:16
  • 39: Quality Assurance in Cleaning 04:58
  • 40: Record Keeping and Documentation 04:49
  • 41: Staff Training and Development 04:45
  • 42: Continuous Improvement Strategies 05:14
  • 43: Highlights of Monitoring and Maintaining Standards 02:35
  • 44: Congratulations 01:00

• Quiz 01:00

  • 45: Self Assessment 01:00

• Health and Safety at the Workplace 34:00

  • 46: Health and Safety at the Workplace 34:00

• Level 3 Food Hygiene and Safety 1:02:00

  • 47: Level 3 Food Hygiene and Safety 1:02:00

Course 1:Cleaning in Food Premises Training Course

Why Take This Course?

Effective cleaning is a regulatory requirement and a crucial element of food safety culture. This course offers:

• Compliance Confidence: Learn how to meet UK/EU food safety legislation and environmental health standards.
  
  
• Hands-On, Practical Training: Develop real-world cleaning, sanitisation, and equipment maintenance skills.
  
  
• Food Safety Assurance: Understand how hygiene practices prevent contamination, foodborne illness, and pest problems.
  
  
• Hazard and Risk Management: Build the ability to identify, control, and report food safety risks during cleaning.
  
  
• Sustainability and Environmental Awareness: Explore the ecological impact of cleaning and how to reduce waste and chemical overuse.
  
  
• Documentation and Quality Control Skills: Gain proficiency in record keeping and internal auditing for ongoing hygiene performance.
  
  
• Career Enhancement: Strengthen your qualifications in hospitality, food manufacturing, and health and safety sectors.
  
  

Section 1: Foundations of Food Premises Cleaning

• Lecture 1: Section Overview of Foundations of Food Premises Cleaning
• Lecture 2: Importance of Cleaning in Food Premises
• Lecture 3: Legal Responsibilities and Compliance
  
• Lecture 4: Types of Cleaning Methods
• Lecture 5: Developing Effective Cleaning Schedules
• Lecture 6: Understanding Cleaning Terminology
• Lecture 7: Six Stages of Cleaning
• Lecture 8: Highlights of Foundations of Food Premises Cleaning

Section 2: Health and Safety Considerations

• Lecture 9: Section Overview of Health and Safety Considerations
• Lecture 10: Identifying Food Safety Hazards
• Lecture 11: Personal Hygiene Practices
• Lecture 12: Control of Substances Hazardous to Health (COSHH)
• Lecture 13: Accident and Illness Reporting
• Lecture 14: Risk Assessment in Cleaning Activities
• Lecture 15: Safe Use of Cleaning Equipment
• Lecture 16: Highlights of Health and Safety Considerations

Section 3: Preparing for Effective Cleaning

• Lecture 17: Section Overview of Preparing for Effective Cleaning
• Lecture 18: Personal Protective Equipment (PPE)
• Lecture 19: Chemical Storage and Labelling
• Lecture 20: Preparing the Cleaning Area
• Lecture 21: Selection of Cleaning Products
• Lecture 22: Maintenance of Cleaning Equipment
• Lecture 23: Safety Signage and Communication
• Lecture 24: Highlights of Preparing for Effective Cleaning

Section 4: Cleaning Procedures and Techniques

• Lecture 25: Section Overview of Cleaning Procedures and Techniques
• Lecture 26: Clean As You Go Policy
  
• Lecture 27: Cleaning of Food Contact Surfaces
• Lecture 28: Sanitisation of Utensils and Equipment
• Lecture 29: Floor and Wall Cleaning Methods
• Lecture 30: Cleaning of Ventilation and Air Systems
• Lecture 31: Waste Disposal Procedures
• Lecture 32: Highlights of Cleaning Procedures and Techniques

Section 5: Monitoring and Maintaining Standards

• Lecture 33: Section Overview of Monitoring and Maintaining Standards
• Lecture 34: Pest Control Measures
• Lecture 35: Environmental Impact of Cleaning
• Lecture 36: Quality Assurance in Cleaning
• Lecture 37: Record Keeping and Documentation
• Lecture 38: Staff Training and Development
• Lecture 39: Continuous Improvement Strategies
• Lecture 40: Highlights of Monitoring and Maintaining Standards

Course 2:Health and Safety at the Workplace

Course 3:Level 3 Food Hygiene and Safety

This course is ideal for:

• Food Handlers and Kitchen Staff: Individuals responsible for daily cleaning in restaurants, cafes, and catering environments.
  
  
• Food Premises Managers: Facility managers and supervisors overseeing hygiene protocols and legal compliance.
  
  
• Hygiene Operatives and Cleaning Teams: Staff working in food factories, processing plants, and packaging facilities.
  
  
• Food Safety Auditors and Inspectors: Professionals seeking structured knowledge of cleaning procedures in food environments.
  
  
• Catering and Hospitality Professionals: Staff working in hotels, schools, hospitals, or other institutions with food service operations.
  
  
• Aspiring Hygiene Managers: Individuals pursuing a career in food hygiene, safety auditing, or facility sanitation management.
  
  

No previous experience in hygiene or cleaning is required. This course is designed to support beginners while offering advanced insights for experienced professionals seeking formal certification.

Job position for this course in the UK:

• Food Safety Officer

• Food Hygiene Supervisor

• Catering Manager

• Restaurant or Café Manager

• Kitchen Supervisor

• Food Production Operative

• Quality Assurance (Food Industry)

• Environmental Services Manager (Food Premises)

• Food Allergen Coordinator

• Food Safety Consultant

• Hygiene and Cleaning Supervisor

• Food Waste Management Officer

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