Food Safety / Hospitality
Food Hygiene & Safety for Food Handlers
The essentials for anyone who prepares, serves or stores food: how food becomes unsafe, and the daily habits that keep customers well.
- Modules
- 4
- Slides
- 112
- Knowledge-check questions
- 21
- Pass mark
- 80%
- Retakes
- Unlimited
What you'll learn
- Food poisoning, bacteria and the temperature danger zone
- Personal hygiene, hand washing and reporting illness
- Preventing cross-contamination and safe food storage
- 01Introduction to food safety63 slides · Knowledge check
- 02Personal health & hygiene14 slides · Knowledge check
- 03General hygiene: cleaning & disinfection15 slides · Knowledge check
- 04Pest awareness, safe handling & storage20 slides · Knowledge check
- FAFinal assessmentAll modules · 80% to pass
Course assignment
A customer recently ate at your restaurant and complained of food contamination. You have been asked to design a training programme for your team. Write down the key areas your training programme should focus on in relation to the complaint.