Level 1: Food hygiene and safety
Level 1: Food hygiene and safety
Beroep: Zonder accreditatie
Original price was: € 199,00.€ 49,00Current price is: € 49,00.
Do you work with food? Whether you’re a butcher, chef, or food worker: you are responsible for your customers’ safety. A single mistake can lead to contamination. But which diseases are transmitted through food exactly? And how do you prevent this? How do you recognize unsafe products and avoid cross-contamination? In this e-learning course, you’ll get clear answers so you know what really matters in practice.
You’ll receive a clear overview of the basic principles of food hygiene and safety. You’ll learn what the risks of poor hygiene are and what your legal responsibilities are within the food chain. Next, you’ll discover the various contamination hazards, from chemical and physical to microbiological and allergens. You’ll learn how to properly anticipate these with temperature control and safe working methods.
Additionally, you’ll get clear guidelines on personal hygiene, such as hand washing, protective clothing, and reporting illnesses. Finally, you’ll learn how to correctly disinfect business premises and ensure efficient waste and pest management. Thanks to intermediate quizzes, you can immediately test your knowledge so you can effortlessly translate theory into practice.
After this training, you’ll know exactly what’s needed to work food-safely every day.
1. Food Hygiene and Safety
1.1. Introduction
1.2. Concepts
1.3. The consequences of poor food hygiene
1.4. The benefits of good food hygiene
1.5. Foodborne diseases
1.5.1. Causes
1.5.2. Symptoms of foodborne diseases
1.5.3. Vulnerable groups
1.6. Responsibilities under food legislation
Quiz
2. Hazards, contamination and controls
2.1. Introduction
2.2. Hazards
2.2.1. Chemical hazards
2.2.2. Physical hazards
2.2.3. Microbiological hazards
2.2.4. Allergens
2.2.5. Reporting hazards
2.3. Avoiding contamination and cross-contamination
2.3.1. Cross-contamination
2.3.2. Preventing food contamination
2.3.3. Destroying micro-organisms
2.3.4. Temperature control
2.3.5. Time
2.4. Good practices for food handling
Quiz
3. Personal hygiene
3.1. Introduction
3.2. Hand washing
3.3. Skin injuries
3.4. Protective clothing
3.5. Personal hygiene
3.6. Personal habits and behavior
3.7. Reporting illness and injury
Quiz
4. Cleaning and hygiene in business premises
4.1. Introduction
4.2. Cleaning
4.3. Disinfecting
4.4. Cloths
4.5. When to clean
4.6. Washing facilities
4.7. Waste management
4.8. Pests
Quiz
