Course curriculum

  • 1

    Welcome to the course!

    • How to use this course

    • Welcome from the Course Writers

    • Before we begin...Some Questions

    • Course Administration - good for you to know
  • 2

    Module 1 - Introduction to food borne illness and Food Hygiene

    • Module 1 Introduction

    • Aims and Outcomes of Module 1

    • Foodborne Illnesses - What Problem?

    • What is Food Safety?

    • Food Laws - what are the actual laws on Food Safety?

    • Food Safety, Contamination and Common Side-effects

    • Food poisoning causes and effects

  • 3

    Module 2 - Types of Food Safety Hazards

    • Course Progress

    • Aims and Outcomes of Module 2

    • What is a Food Hazard?

    • Food Safety Hazards Explained

    • Physical Contamination

    • Why do our Salads keep making us sick?

    • Chemical Contamination

    • Biological Hazards

    • End of Module 2- Course Progress
  • 4

    Module 3 - Hazard Control Measures and Refrigeration

    • Module 3 - Aims and Outcomes

    • Hazard Control Measures - Introduction

    • Food Poisoning - Introduction

    • Food Poisoning in todays world the top 10 causes

    • Food Allergens - Lecture

    • Cross Contamination

    • Cross Contamination - Lecture

    • Preventing Cross Contamination - Lecture

    • Preventing Cross Contamination - Correct Storage

    • Pest Control - Lecture

    • Cooking - A Preventative Measure - Lecture

    • Chilling and Freezing - Lecture

    • Leftovers - when to throw them out - Lecture

    • Course Progress - end of module 3
  • 5

    Module 4 - Personal Hygiene

    • Module 4 - Personal Hygiene - Aims and Outcome

    • the 7 Basics of Personal Hygiene - Lecture

    • Hand Washing and Personal Cleanliness - Lecture

    • Reporting Sickness - Lecture

    • Personal Protective Equipment - Lecture

    • PPE - a Video

    • Module end - Course Progress
  • 6

    Module 5 - Cleaning and Disinfection

    • Module 5 Aims and Outcomes

    • Why is Cleaning Important

    • Waste Management - Lecture

    • Waste Management - How do they do it?

    • The Safe use of Chemicals - Lecture

    • Cleaning in Place and Cleaning Schedules

    • HACCP explained and Principles

    • Level 1 Food Safety and HACCP Introduction - Course Exam

    • Managing waste and separation

  • 7

    Next steps

    • Congratulations! - here is what's next....

    • More resources for you

    • Before you go... please complete the course evaluation questions