CPD Courses creates flexible and affordable distance learning opportunities for ambitious candidates worldwide. With no prior knowledge or experience necessary, this Level 5 Food Hygiene and Safety Program covers a variety of essential topics over the course of 12 self-paced modules:
Module 1 - Introduction to Food Safety
The importance of prioritising food safety in the workplace is discussed in the first module, which provides candidates with an overview of the fundamental principles of effective food safety. The potential consequences of substandard food safety policies are also examined, along with a brief overview of the recent history of food safety.
Module 2 - What is Food Hygiene
An introduction to the concept of the ‘chain of food poisoning’ follows in the second module, along with the steps that must be taken to break the chain and safeguard the consumer. The role of personal hygiene in ensuring good food safety standards is also discussed, along with an introduction to bacterial food contamination.
Module 3 - The 4Cs of Food Hygiene
The methodology known as the ‘4Cs’ approach to food hygiene is detailed and discussed in Module Three. Candidates consider the criticality of adequate cleaning, cooking, chilling and cross-contamination prevention practices at work, along with a series of guideline temperatures and cooking times to make food items safe to eat.
Module 4 – Microbiology
Module Four examines the basics of microbiology from a food safety prospective, focusing on the different types of microorganisms and the risks they pose to food products. The importance of proactively inhibiting bacteria and pathogen growth is discussed, along with the potential consequences of consuming spoiled or contaminated food.
Module 5 - Food Poisoning
A fascinating introduction to the causes and effects of food poisoning follows in Module Five, drawing distinctions between chemical food poisoning and bacterial food poisoning. Steps that can be taken to reduce the risk of all types of foodborne illness are discussed, along with the most common types and causes of food poisoning.
Module 6 - Pest Control
Workplace pest control is brought into discussion in the sixth module, which provides helpful guidelines for spotting the signs of an infestation. The importance of preventing infestation from occurring in the first place is discussed, along with how various types of pest infestations can pose a major threat to food hygiene and safety.
Module 7 - Food Allergy and Intolerance
Module Seven takes a look at common allergens, along with the extent to which any given product or ingredient has the potential to trigger an allergic reaction. The responsibility of the business to safeguard the consumer from allergic reactions is also discussed, with guidelines for preventing cross-contamination in the workplace.
Module 8 - Food Handling & Food Storage
A look at safe food handling and storage practices follows in Module Eight, which focuses on the temperatures food products must be chilled or heated to for safe consumption. The category of ‘potentially hazardous’ foods is also brought into discussion, including how to ensure they are heated, stored and handled safely.
Module 9 - Packaging and Labelling
Learners are then familiarised with the legal obligations of the food business to provide clear and concise information about their food products, ranging from ingredients to allergens to instructions for preparation. Helpful guidelines are also provided for including a nutritional declaration on the packaging of food products.
Module 10 - Allergen Labelling for Food Manufacturers
Module 10 takes a more in-depth look at the potential for allergens and cross-contamination to pose a risk to the safety of food products. An introduction to the main 14 allergens is provided, along with a series of good practice guidelines to ensure allergen information is clearly displayed in a variety of food service/retail settings.
Module 11 - Food Hygiene Rating Scheme
The purpose of the Food Hygiene Rating Scheme is discussed in Module 11, along with the logistics of the scheme and what its various ratings mean. Candidates also consider the criteria a food business must satisfy to achieve a high rating, along with the potential consequences of being handed a poor food hygiene rating.
Module 12 - Transporting Food Safely
A look at the safe transportation of food products concludes the course, highlighting the importance of preventing spoilage and minimising cross-contamination risk throughout the journey. Safe food holding temperatures are once again brought into discussion, along with how to choose the appropriate shipment method for any given product.
