Food and Handling

Safe food and handling procedures are essential for preventing contamination and maintaining food quality throughout preparation and storage. This module explains key food and handling principles, including safe temperatures for heating, cooling, and storing different types of food. Learners gain practical knowledge of handling potentially hazardous foods and the importance of minimising exposure to unsafe conditions.

The content also focuses on correct storage methods, equipment usage, and the dangers of improper temperature control. By examining real-world risks and common workplace mistakes, learners will understand how safe handling practices support compliance, hygiene, and consumer protection.

Start your global CPD journey today.

Food and Service Management

This section introduces the basics of food and service management, highlighting how proper organisation, temperature monitoring, and workflow systems help maintain food safety. Learners will explore storage labelling, stock rotation, and methods to prevent cross-contamination in busy food service environments.

Start a free course today — no fees required.

Learning OutComes

Upon successful completion of this module, learners will be able to:

• Identify safe storage temperatures for various food products
• Apply correct handling techniques for potentially hazardous foods
• Understand the principles of food and service management
• Prevent contamination through safe preparation and storage practices
• Use monitoring tools to ensure compliance with food safety standards
• Maintain high hygiene standards in food service environments

FAQs

1. What are the essential principles of food and handling?
They include safe temperature control, minimising contamination, and proper storage practices.

2. Why is temperature important in food and service management?
Correct temperatures prevent bacterial growth and maintain food safety.

3. How can workplaces improve food and handling procedures?
By following clear guidelines, training staff, and monitoring equipment regularly.

4. What foods are considered potentially hazardous?
Items such as dairy, meat, poultry, seafood, and cooked rice pose higher contamination risks.

5. How does food and service management support safety?
It ensures organised workflows, accurate labelling, and consistent monitoring to maintain hygiene standards.