Teach HQ - Food Hygiene and Safety Laws | CPD Course

Course Overview

CPD/CE Points: 60 Mins

Assessment: 10

Pass Rate: 80%

Authors

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Course Details

This training is the first part of a wider Food Hygiene and Safety CPD Course. It offers teachers, senior leaders, and other education professionals an overview and understanding of the food safety legislation relevant to schools.

As premises that provide food, schools must be registered as food businesses with their local authority. When Ofsted visits or inspects your premises, part of its role is to ensure that a school is compliant with food safety legislation, and failure to meet the standards can result in the removal of registration or enforcement action - or affect the school’s rating.

This CPD course covers the basics of a school’s requirements under the law, beginning with good hygiene and prevention of cross-contamination. It goes into the traceability of food, CCPs (critical control points), regulations around transportation and delivery, and the due diligence expected of those involved in or in charge of food prep and distribution.

There are several pieces of food safety legislation and governing bodies relevant to schools in the UK. Course participants will learn about the Food Acts, the Food Standards Agency UK, Food Standards Scotland, Environmental Health Agencies, and other entities.

Equip yourself for better food safety with this informative and practical CPD opportunity! There are three more parts that combine with this training to make up the full Food Hygiene and Safety CPD course.

Instructional Design and Delivery Skills

Wellbeing and Self-care Skills

Course Aims

This course aims to provide a solid introduction to the legal requirements placed on schools as premises that serve food, covering the relevant legislation and regulations, what they mean in your workplace, and how schools must show due diligence in following them.

Course Objectives

The objectives of this CPD course are:

To define the terms ‘food safety’ and ‘CCP’ (Critical Control Point)
To outline the legal requirements for food safety to ensure compliance with relevant regulations
To make it clear why schools in the UK must be aware of and compliant with food safety legislation
To provide an understanding of due diligence when it comes to food safety management, including the importance of record-keeping.

Course Curriculum

Welcome to Teach HQ online learning
Introduction to part one

Food safety in schools and businesses
The food safety law and regulations
Food Standards Agency UK
Food Standards Scotland
Environmental Health
Everyone is responsible
Why is good food hygiene so important?
Consequences of poor food hygiene
Learning outcomes for part one

Introduction to part two
Maintaining food hygiene and safety
Definitions and terms
Control measures
Critical Control Point (CCP)
HACCP (Hazard Analysis and Critical Control Points)
Seven HACCP principles
Due dilligence
Learning outcomes for part two

Introduction to part three
Design and construction
School environment
What sinks are required in food preparation areas?
Correct drainage
The importance of good ventilation and lighting
Storage for cleaning equipment and outdoor clothing
Learning outcomes for part three

Introduction to part four
What are common pests found on premises?
The importance of detecting the signs of pests
Case Study
Signs and management of pests: Rodents
Signs and management of pests: Flies
Signs and management of pests: Birds
Signs and management of pests: Cockroaches
Signs and management of pests: Ants
Signs and management of pests: Weevils
Management and reporting
Learning outcomes for part four

Conclusion

Assessment

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