|Module 1 - Course aims and learning outcomes||Course aims and learning outcomes|
|Module 2 - Introduction to food safety and hygiene||What is food safety and hygiene?
Why it’s important,
|Module 3 - Food Hazards and Controls||Microbiological food hazards,
Symptoms of food poisoning,
Causes of bacteria growth,
Controlling microbiological hazards,
The role of temperature in controlling bacteria growth,
Causes and controls of chemical hazards,
Allergenic hazards and controls,
Physical hazards and controls
|Module 4 - HACCP||What is HACCP?
What are the principles of HACCP?
|Module 5 - Personal Hygiene||Why personal hygiene is important,
Risks of poor personal hygiene,
Food handler responsibilities,
Personal Protective Equipment (PPE),
|Module 6 - Food premises and equipment||Choosing the right premises,
What facilities need to be present,
Food preparation areas,
Health and safety,
|Module 7 - Food pests and controls||Main types of food pests,
How pests pose a risk to consumers and food businesses,
Controlling food pests,
Signs to look out for
|Module 8 - Cleaning and disinfection||Why cleaning is important,
What does the law say about cleaning premises and equipment?
Stages of cleaning,
Clean as you go,
|Module 9 - Food preparation and storage||Separating food,
Chilled food storage,
Dry food storage,
Storing fruit and vegetables,
Freezing and thawing,
Use by dates,
Cooking and reheating,
|Module 10 - Food safety enforcement||Who is responsible for enforcing food safety and hygiene law?
Powers to act,
Food hygiene ratings scheme