Food Hygiene

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Course Description

By completing this course you can be confident your staff understand their personal responsibility for food safety and the importance of keeping themselves and work areas clean and hygienic, therefore complying with the standards we have in the UK.

This Hospitality: Food Hygiene course looks at what is required when handling food in a hospitality setting. Learners will be taught about safety and hygiene, work surfaces and equipment, chemical safety, hazards and waste disposal.

By completing this course you can be assured that your employees will meet your organisation standards, which in turn will minimise the risk of bad publicity or lawsuits.

On completion of this course learners will understand:

  • How individuals can take personal responsibility for food safety
  • The importance of keeping yourself clean and hygienic
  • The importance of keeping the work areas clean and hygienic
  • The importance of keeping food safe

Who should take this course and why?
This course is directed toward those working in hospitality who come into contact with food on a regular basis. Training is required for anyone who works in an environment where food is prepared or handled such as hotels, B&B’s, cruises, holiday parks, hostels, guest houses and anywhere else food is being handled.

What does this course cover?
To help develop an in-depth knowledge of food safety and hygiene, this course provides interactive content which is split into the following chapters:

The subjects covered in this module include:

  • Setting the scene
  • Meet the team
  • Tablet
  • Food safety and hygiene
  • What you wear is important
  • Wash your hands
  • Personal hygiene
  • Reportable illnesses
  • Work surfaces and equipment
  • Using chemicals safely
  • Hazard signs
  • Cleaning equipment
  • Layout and workflow
  • Just a reminder!
  • Common pests
  • Pest contamination
  • Safety and hygiene risks
  • Signs of infestation
  • Waste disposal and management
  • Food contamination
  • Food contamination and health and safety
  • Hazards in the kitchen
  • Food spoilage
  • The temperature of food
  • Bacterial toxins
  • Food controls
  • Holding food
  • Reheating food

£25.00 + VAT

Volume discounts available

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Whether you are booking for yourself or for your team we can help. What’s more we can offer a discount on volume orders.

Click the button below or call us to speak to one of our team members to discuss.

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Amanjhot Dothar

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