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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 uncover some important allergen statistics. Furthermore we will look at the law in relation to food allergy, the 14 major allergens and the requirements of both the business and the consumer to act responsibly in the presence of allergens.
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£24.00 / user / year

This course will explore the law in relation to food safety which aims 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.
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£24.00 / user / year

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.
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£24.00 / user / year

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 difference 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.
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£24.00 / user / year

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.
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£24.00 / user / year

In this course we will explore food-borne illness and its consequences. We will uncover some vital statistics to highlight the importance of food safety. We will look at the signs and symptoms of food poisoning and methods of prevention.
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£24.00 / user / year

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. We will examine the four stages of effective cleaning and the implementation of a cleaning schedule. Furthermore we will look at maintenance and pest control.
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£24.00 / user / year

In this module we will look at the importance of personal hygiene and the practices and procedures that must be followed when working with food. We will look at the importance of maintaining good health and reporting illness. Furthermore we will look at the responsibilities of both the employer and the employee when working in a food environment.
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£24.00 / user / year

This course explores the importance of temperature control in food preparation. We will examine how both time and temperature influence the growth of bacteria. We will look at food preservation and storage requirements. Furthermore we will examine the law in relation to temperature control and the consequences of noncompliance.
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£24.00 / user / year

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