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WMC Training Course

Food Safety and Hygiene

Food safety and hygiene Course

Course Description

The course is split into nine modules:
1. The Importance of Food Safety and Hygiene
2. Food Safety Law
3. Kitchen Hazards – Dangerous Environments
4. Kitchen Hazards – The Law and your Role
5. Food Contamination and Cross Contamination
6. Bacteria
7. How to Prevent Food Poisoning
8. Maintaining Good Personal Hygiene
9. Hazard Analysis and Critical Control Point (HACCP)

Upon successful completion of this course you will be automatically awarded a certificate containing the course name, completion date, CPD hours and learning objectives.

Course Duration

150 Minutes

Course Level

Level 2

Course Objectives

In this course learners will:
– Understand why food safety training is important
– Learn their personal and legal responsibilities
– Understand food safety law
– Learn about the hazards of a kitchen
– Understand the different types of bacteria and how they spread
– The impact of food borne illness
– How food becomes contaminated
– Understand how to prevent cross contamination
– How to prevent contamination through good hygiene practices, safe temperatures and storage
– Understand what HACCP is and how to use it
– Be able to identify food hygiene hazards
– Understand the best food handling practice
– Know how to apply food safety controls to achieve high standards of food hygiene
– Understand the importance of personal hygiene
– Be able to help keep the workplace clean and hygienic
– Understand what food poisoning is and how to prevent it

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