Food Safety Introduction Module

In the  UK, the Food Industry is massive and consumer confidence is essential for a  successful business. We will consider consumer concerns and why it is  important to all business involved in the preparation, processing,  distribution or service of food to main high standards. This course looks at  who is responsible for food standards in the UK and the laws in place to  protect consumers and businesses. This course outlines the differences  between food safety and food hygiene, as well as food hazards and the risks  these pose to human health. We will consider microbiological, chemical and  physical contamination of food and how the risk of food-borne illness can be  prevented. Correct food storage practices will be explored to ensure that  food is stored safely. It’s the responsibility of all involved with food to  ensure it is kept free from contamination and that it remains fit for  consumption.

Food Allergy Module

In this  course, we will explore food allergens and the consequences of food allergy  on the human body. We will look at routes of exposure and cover some  important allergen statistics.

Food Law Module

What’s  the point of Food Law? This course will explore what laws and legislation are  in place to protect the health, safety and welfare of consumers. We will  consider the main responsibilities under the Act and the consequences of  breaches! We’re sure you’ll agree that knowing what the law says and  understanding your duties is of paramount importance to you, to your  organisation and to the consumer.

Food Safety Hazards Module

This  course explores hazards in relation to food safety. We will explore  biological, chemical and physical contamination in the food chain and look at  ways to manage the risk of exposure to each of these hazards. Furthermore, we  will look at who is responsible for the safety of food.

Food Safety Management Module

This  course will explore food safety management based on the principles of HACCP.  We will look at the different stages of HACCP and how to apply these in  practice. Furthermore, we will examine the difference between a hazard and a  risk and cover the process of risk assessment.

Food-Borne Illness Module

In this  course, we will explore food-borne illness and its consequences. Furthermore,  we will provide you with some vital statistics to highlight the importance of  food safety.

Hygienic Premises Module

This  course explores hygiene in relation to food premises. We will examine the  legal requirements for any premises responsible for the preparation,  distribution and sale of food.

Temperature Control Module

This  course explores the importance of temperature control in food preparation. We  will examine how both time and temperature influence the growth of bacteria.  Furthermore, we will look at the law in relation to temperature control and  the consequences of non-compliance.