Online Learning

Welcome
- Course Contents
Legislation around Food Safety
- Legislation
- Importance
- Responsibilities
- The Food Act
- European Law
- Food Law
- Due Diligence
- Food Hygiene Rating Scheme
- Training
Premises, Equipment and Cleaning
- Contents
- Premises and Work Flow
- Equipment
- Cleaning Products
- Wet Cleaning and Disinfecting
- Waste
Personal Hygiene
- Contents
- Washing Hands
- Protective Clothing
- Must Do’s and Should Not’s
Contamination and Food Safety Control
- Contents and Reminders
- Types of Contamination
- Cross Contamination
- Control Measures
Temperature Management Systems
- Contents
- Safe Temperatures
- Cooling and Thawing
- Hot and Cold Holding
- Cooking and Reheating Foods
- Recording Temperatures
- Displaying of Foods
Food Poisoning and Bacteriology
- Contents
- High and Low Risk Foods
- Food Poisoning
- Types of Bacteria
- Bacteriology
- Preservation
- Facts
The Control of Organisms (Pests)
- Contents
- Common Types of Pests
- Prevention of Pests
- Pets
Food Storage and Deliveries
- Contents
- Stock Rotation
- Dry Stores
- Delivery of Foods
Food Safety and Hygiene in Catering L2 Assessment
- Food Safety and Hygiene in Catering L2 Assessment