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Safe Storage Practices for Perishable and Non-Perishable Foods cover image

Safe Storage Practices for Perishable and Non-Perishable Foods
EDURISE

Importance of correct temperature in preventing foodborne illness

Summary

Price
£28.99 inc VAT
Study method
Online, On Demand 
Course format
6 Videos (with subtitles and transcripts) and 6 Quizzes
Duration
0.9 hours · Self-paced
Qualification
No formal qualification
Certificates
  • Reed Courses Certificate of Completion - Free
Assessment details
  • “Food Storage and Temperature Safety Quiz” (included in price)

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Overview

This course highlights how temperature management underpins food safety by preventing microbial growth and maintaining quality. It begins with an introduction to the importance of temperature control, the “danger zone,” and the systems used to monitor and regulate safe ranges .

Learners then study refrigeration techniques, covering the science of cooling, types of refrigeration units, recommended settings, maintenance, and safe handling of perishable items .

Next comes freezing practices, where participants learn principles of freezing, types of freezers, proper packaging, thawing methods, and how to extend shelf life while retaining food quality .

The course then explains hot holding and serving temperatures, focusing on equipment like heat lamps, hot cabinets, and steam tables, as well as safe serving ranges to prevent bacterial growth .

Learners also explore temperature control during transport, including cold chain management, use of insulated containers and refrigerated trucks, monitoring devices, and compliance with legal standards .

Finally, the program covers record-keeping and compliance, stressing the role of accurate logs, monitoring systems, audits, and corrective actions to meet regulatory requirements and maintain safety.

Certificates

Assessment details

“Food Storage and Temperature Safety Quiz”

Included in course price

Curriculum

This course contains

Format: 6 Videos (with subtitles and transcripts) and 6 Quizzes

Duration: 0h and 53m

    • 1: Module 1 Introduction to Temperature Control 08:07
    • 2: Module 2 Refrigeration Techniques 08:04
    • 3: Module 3 Freezing Methods and Practices 07:23
    • 4: Module 4 Hot Holding and Serving Temperatures 06:55
    • 5: Module 5 Temperature Control during Food Transport 08:25
    • 6: Module 6 Record-Keeping and Compliance 07:55
    • 7: MCQ- Module 1 – Introduction to Temperature Control 01:00
    • 8: MCQ- Module 2 – Refrigeration Techniques 01:00
    • 9: MCQ- Module 3 – Freezing Methods and Practices 01:00
    • 10: MCQ- Module 4 – Hot Holding and Serving Temperatures 01:00
    • 11: MCQ- Module 5 – Temperature Control during Transport 01:00
    • 12: MCQ- Module 6 – Record-Keeping and Compliance 01:00

Description

This course provides essential knowledge on how temperature affects food safety and quality across the entire supply chain. It begins by explaining the role of temperature in microbial growth, the danger zone, and the systems designed to maintain safe conditions .

Learners then explore refrigeration methods, looking at proper storage ranges, equipment care, and handling practices that keep chilled foods safe . From there, the course examines freezing processes, including best packaging techniques, thawing rules, and how freezing preserves food while controlling risks .

The program continues with hot holding and serving, teaching correct use of heating equipment and safe serving standards for ready-to-eat meals . It also addresses transport controls, focusing on cold chain logistics, insulated containers, and monitoring during distribution .

To conclude, learners practice record-keeping and compliance, ensuring all processes meet inspection requirements through logs, audits, and corrective actions .

Who is this course for?

  • Food handlers and kitchen staff who manage chilled, frozen, or hot food daily.

  • Supervisors and managers overseeing safe storage, distribution, and compliance.

  • Catering, hospitality, and food production students learning the basics of food safety.

  • Transport and logistics workers involved in cold chain management.

  • Small food business owners aiming to meet inspection standards and protect consumers.

  • Institutional kitchen staff in schools, hospitals, and care facilities serving vulnerable populations.

Career path

Completing this course can lead to roles such as food handler, cold storage assistant, or transport worker, typically earning $24,000–$32,000 per year. With experience, learners can progress to positions like cold chain supervisor, food safety officer, or warehouse manager, where salaries range from $40,000–$65,000+, depending on sector and location.

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Legal information

This course is advertised on Reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.

FAQs

Study method describes the format in which the course will be delivered. At Reed Courses, courses are delivered in a number of ways, including online courses, where the course content can be accessed online remotely, and classroom courses, where courses are delivered in person at a classroom venue.

CPD stands for Continuing Professional Development. If you work in certain professions or for certain companies, your employer may require you to complete a number of CPD hours or points, per year. You can find a range of CPD courses on Reed Courses, many of which can be completed online.

A regulated qualification is delivered by a learning institution which is regulated by a government body. In England, the government body which regulates courses is Ofqual. Ofqual regulated qualifications sit on the Regulated Qualifications Framework (RQF), which can help students understand how different qualifications in different fields compare to each other. The framework also helps students to understand what qualifications they need to progress towards a higher learning goal, such as a university degree or equivalent higher education award.

An endorsed course is a skills based course which has been checked over and approved by an independent awarding body. Endorsed courses are not regulated so do not result in a qualification - however, the student can usually purchase a certificate showing the awarding body's logo if they wish. Certain awarding bodies - such as Quality Licence Scheme and TQUK - have developed endorsement schemes as a way to help students select the best skills based courses for them.
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