We are delighted to be able to offer you and your team an e-learning package at the significantly reduced cost of GBP 35 to support you  through the disruption caused by Covid-19. At a time when the sector is subject to staff absenteeism and an influx of new temporary workers, it is particularly important that training is provided for new and temporary employees, either directly, or through agencies because many may be new to the food industry. These online interactive training modules are specifically designed for organisations to train new starters or move staff from one area to another to branch out their knowledge to related to scope of operation or job role.

The content has been written by leading experts in the field of food safety and covers 5 topics with knowledge being tested by multiple-choice questions at the end of each interactive module. A certificate of completion is provided to all delegates.

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The training involves the following 5 modules:

1. Microbiological Hazards

Key learning areas include:

  • microbiological hazards in food, especially bacteria,
  • different types of bacteria and the dangers of spores and toxins,
  • sources of food poisoning bacteria, their requirements for multiplication and how they can be controlled or destroyed,
  • different types of food and the importance of separation
  • food spoilage.

 

2. Food poisoning and its control

Key learning areas include:

  • What cause food poisoning
  • What symptoms are shown by a person suffering from food poisoning
  • How to prevent food poisoning
  • Other illnesses that can result from consuming contaminated food.

 

3. Contamination hazards and controls

Key learning areas include:

  • What contamination hazards are
  • How they transfer to food
  • How to control them.

 

4. Personal hygiene

Key learning areas include:

  • Why personal hygiene is important
  • How to maintain high standards of personal hygiene.

 

5. Cleaning and disinfection

Key learning areas include:

  • Why it is necessary to maintain cleanliness
  • What hazards can occur while cleaning
  • How to clean effectively.

 

Visit the Bookshop to book