Food : Food Hygiene Fundamentals

Are you involved in handling food in a professional environment? Do you know that you are required by the law to understand the food hygiene best practices to prevent food contamination and bacteria from spreading in the workplace? We prepared this Food Hygiene Fundamentals course to teach you the essential rules and legal responsibilities that every professional working in the catering or hospitality sector should know.

This Food Hygiene Fundamentals course is developed by relevant industry experts. You will get the essential knowledge about maintaining healthy hygiene practices in your workplace through this Food Hygiene Fundamentals course. It includes but is not limited to storing food correctly, keeping ingredients at the right temperature, and looking after your hygiene.

This Food Hygiene Fundamentals course is divided into 12 easy-to-understand modules. Each module deals with one broad topic. At first, you will learn the details of food hygiene and how food is contaminated in different ways. Later, you will learn how to ensure food hygiene and safety in various settings. Upon completing this Food Hygiene Fundamentals course, you will become confident in safely handling foods for your customers.

This Food Hygiene Fundamentals course is self-paced. Therefore, you can study this Food Hygiene Fundamentals course at your convenient time from wherever you want using any smart device. Moreover, if you face any problem accessing this premium Food Hygiene Fundamentals course, you can contact our dedicated 24/7 customer support team, who will solve issues promptly.

Moreover, you will get unlimited access to this Food Hygiene Fundamentals course. Thus, you can revise and sharpen your knowledge and skills anytime. So, without further delay, enrol in this Food Hygiene Fundamentals course today, and gain a competitive advantage over your peers. Happy learning.

Learning Outcomes of This Food Hygiene Fundamentals

After completing this Food Hygiene Fundamentals course, you will be able to -

• Define food hygiene and food poisoning
• Describe the cost of poor food hygiene
• Apply the food preservation methods to maintain food hygiene
• Explain the hygiene control systems in factories to ensure food hygiene and safety
• Understand the role of personal hygiene in ensuring food hygiene
• Describe the ways of pest control in food hygiene
• Identify the role of factory design and layout in maintaining food hygiene
• Describe the process of cleaning and disinfection in food hygiene practice
• State the part of the packaging, labelling, and transportation in food hygiene
• Explain the use of HACCP in food hygiene
• Understand the food storage procedure to ensure food hygiene

Why Choose This Food Hygiene Fundamentals Course From Us

• This Food Hygiene Fundamentals course is developed by a relevant industry expert.
• Customised content to meet the demand of 21st-century workplaces.
• Self-paced course, supported on any device, i.e., desktop, laptop, smartphone, tab.
• Available TUTOR SUPPORT via email.
• Dedicated 24/7 customer support to solve all the queries from you.
• Budget-friendly course price.
• Entirely FREE PDF certificate. The printed version is only £9.99.

Key Features

• Instant e-certificate
• Developed by qualified professionals
• Lifetime Access
• Tutor Support
• Download Modules as PDF Documents

• Module 01: Food Poisoning and Its Causes 05:00

  • 1: Food Poisoning and Its Causes 05:00

• Module 02: Bacteria 09:00

  • 2: Bacteria 09:00

• Module 03: Food Preservation 12:00

  • 3: Food Preservation 12:00

• Module 04: Hygiene Control in Factories 06:00

  • 4: Hygiene Control in Factories 06:00

• Module 05: Personal Hygiene 07:00

  • 5: Personal Hygiene 07:00

• Module 06: Pest Control 07:00

  • 6: Pest Control 07:00

• Module 07: Factory Design and Layout 04:00

  • 7: Factory Design and Layout 04:00

• Module 08: Cleaning and Disinfection 06:00

  • 8: Cleaning and Disinfection 06:00

• Module 09: Packaging, Transportation and Labelling 08:00

  • 9: Packaging, Transportation and Labelling 08:00

• Module 10: Food Safety Management Process 07:00

  • 10: Food Safety Management Process 07:00

• Module 11: High Risk Foods & Storage of Food 07:00

  • 11: High Risk Foods & Storage of Food 07:00

• Module 12: Supervision of Staff 02:00

  • 12: Supervision of Staff 02:00

Curriculum of the Food Hygiene Fundamentals Course

Module 1: Food Poisoning and Its Causes

• Food Hygiene
• Food Poisoning
• Contamination of Food

Module 2: Bacteria

• Bacteria
• Spores
• How Bacteria Grow
• Sources of Food Poisoning Bacteria
• The Cost of Poor Food Hygiene and Food Poisoning
• The Benefits of Maintaining High Food Safety Standards

Module 3: Food Preservation

• Food Preservation by Use of Low or High Temperatures
• Controlling Water in Foods
• Chemically Preserved Foods
• Fermentation
• Smoking of Foods

Module 4: Hygiene Control in Factories

• The Factory Environment
• Buildings: Structure and Maintenance
• Processing and Storage Areas: Floors, Walls, Ceilings and Drains
• Plant and Equipment: Fixed and Portable
• The Movement of People and Barrier Hygiene Practices
• Manufacturing Operations: The Handling and Storage of Products
• Waste Control
• Changes to Food Production Process
• Food Packaging

Module 5: Personal Hygiene

• Personal Responsibilities
• Hands
• Face and Head
• Jewellery
• Wounds
• First Aid
• Protective Clothing
• No Smoking or Chewing of Tobacco
• Reporting Illness
• Exclusion of Food Handlers
• Visitors
• The Role of a Supervisor in Personal Hygiene

Module 6: Pest Control

• Pests and Food
• Common Pests
• Preventing Access
• Denying Pests Favourable Conditions
• Spotting Pests
• Getting Rid of Pests
• The Role of the Supervisor in Pest Control

Module 7: Factory Design and Layout

• Factory Location
• Materials and Product Flow
• Drainage Systems - Rainwater, Effluent, Foul Water, Rivers and Streams
• Effluent Treatment

Module 8: Cleaning and Disinfection

• Cleaning the Workplace
• Cleaning-Out-of-Place (COP)
• Cleaning-in-Place (CIP)
• Cleaning and Disinfection Chemicals
• Cleaning Implements and Portable Equipment
• The Role of the Supervisor in Cleaning

Module 9: Packaging, Transportation and Labelling

• Food Packaging
• Functions of Food Packaging
• Classification of Packaging Material
• Wrapping and Packaging
• Labelling
• Food Dispatch and Distribution
• Transportation of Food
• Traceability

Module 10: Food Safety Management Process

• Good Manufacturing Practices/ Good Hygiene Practices
• Hazard Analysis Critical Control Point (HACCP) System
• Benefits of HACCP

Module 11: High Risk Foods & Storage of Food

• Low-Risk Foods
• High-Risk Foods
• Distribution of High-Risk Food
• Delivery and Unloading of Raw Material
• Storage of Food

Module 12: Supervision of Staff

• What is Supervision?
• Responsibilities of a Supervisor
• Performance Problems
• Improving Staff Performance
• Monitoring
• Use a Supervisory Checklist

Certification

As soon as you complete this Food Hygiene Fundamentals course successfully, you can claim your free pdf certificate. Next, you will find instructions on how to download the certificate.

Buying for Your Team?
You can buy this Food Hygiene Fundamentals course for your colleague or members of your team by simply adding the Food Hygiene Fundamentals course to the basket. You can add the student's details and a message at checkout.

This Food Hygiene Fundamentals course is ideal for anyone responsible for maintaining food hygiene in a restaurant, catering, and any food processing and manufacturing settings. Moreover, you need to take this Food Hygiene Fundamentals course if you are a -

• Catering Manager
• Food Safety Manager
• Food Safety Officer
• Food Hygiene and Safety Officer
• Head Chef
• Restaurant Manager
• Catering Manager
• Restaurant and Café owner
• Kitchen Manager

There is no prerequisite to enrolling in this Food Hygiene Fundamentals course. However, you must be a continuous learner with a strong motivation in order to grasp the best out of this Food Hygiene Fundamentals course.

This Food Hygiene Fundamentals course will enhance your CV and employability skills in the relevant field. You must take this course if you are already employed or aspire to explore food processing, manufacturing, restaurant, catering, or other relevant industries as a professional. So, without wasting any moment, take this course to stay ahead of the competition in the workplace.

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