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An Introduction to Food Hygiene and Safety

Health and Safety  

An Introduction to Food Hygiene and Safety

Find out why food safety legislation is relevant for education professionals and gain an understanding of the laws and regulations in place.

Bookmark Start Course
Time:45 mins Certification:Assessed (multiple choice) Approved by:Dr Name Here

Course Summary

CPD/CE Points:  60 Mins

Assessment:  10

Pass Rate:  80%

Authors

Teach HQ Team
Teach HQ Team Content Manager

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 lightning
  • 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

  • Assessment 10 Assessments

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.

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