Certificate in Food Hygiene & Safety (2024-2025)

Janet Cousins
Food safety course developer

Course

2h 10m

Rated 5 stars

(3429)

18 modules

Our insightful CPD training course in food hygiene provides you and your staff with the core knowledge you need to ensure you are maintaining high-quality food hygiene standards.
CPD CertifiedROSPA Certified
View pricing

This course has been assured by the Royal Society for the Prevention of Accidents (RoSPA) qualifications

It is a legal requirement that any member of staff who handles, prepares and serves food must receive adequate training, instruction and supervision in food safety for all the tasks they are asked to carry out. Any member of staff who is involved in food production, preparation or sale must have food hygiene training.

Developed by Janet Cousins, food safety expert, this food hygiene training course and certificate for schools and colleges will provide you with the knowledge and skills to ensure you are maintaining high-quality food hygiene standards. 

Please note: This course provides AI-generated subtitles in multiple languages including English, Welsh, Arabic, German, Spanish, French, Polish, Ukrainian, Portuguese, Russian, Romanian and Chinese. To select a language, start the video and click the Closed Captioning (CC) button. 

When planning and allocating your time, please consider that this training course consists of learning through video, task completion and further reading/research. To successfully understand and achieve the objectives of the course, learners are expected to engage in all aspects of the learning process and complete all relevant activities to ensure they can successfully apply the knowledge and skills they have gained in their own school or setting.

Designed in line with the following policies: 

Introduction

Delivered by food safety expert, Janet Cousins, this online food hygiene training course and certificate has been divided into 16 easy-to-digest modules and contains links to further learning and resources with an assessment at the end to help you evidence your compliance.

Glossary

The glossary will guide you through the core terms you will need to understand to complete your food hygiene training.

Module 1: Keeping food safe

This module explains your legal responsibilities when it comes to preparing, cooking, serving, and storing food in your school or college and the importance of following food safety procedures.

Module 2: People most at risk

This module explores the people most vulnerable to food-borne diseases and offers insight into how good hygiene practices can mitigate these risks.

Module 3: Food poisoning and symptoms

This module discusses what food poisoning is, how to recognise the symptoms, what the most typical forms of food poisoning are and how they can be caused.

Module 4: Food safety hazards and contamination

This module demonstrates the various types of contamination with examples of how they can be caused, as well as the best practices for preventing food contamination.

Module 5: Cross-contamination

This module explains how cross-contamination occurs, the difference between direct and indirect contamination, how to best prevent cross-contamination and which foods are high and low risk.

Module 6: Allergens

This module explores the differences between food allergies and food intolerances, as well as the common allergens and how these apply in your school or college context.

Module 7: Food spoilage and preservation

This module identifies how to recognise when foods are spoiled and explore best practice methods of food preservation.

Module 8: Time and temperature control

This module focuses on temperature control relating to food storage, including how different temperatures can affect the growth of bacteria in foods and how to reduce bacterial growth.

Module 9: Chilled and frozen storage

This module demonstrates how best to store chilled/frozen foods and why, as well as top tips for maintaining good cleanliness in your fridge/freezer.

Module 10: Cooking and reheating food

This module covers the dangers of not cooking/reheating food properly, with a focus on various types of meat and how best to cool cooked foods.

Module 11: Personal hygiene

This module explains the importance of maintaining a high level of personal hygiene and how prioritising your own cleanliness should form part of delivering high-quality food hygiene.

Module 12: Kitchens and equipment

This module explores best practices for maintaining and using your kitchen and its equipment, including lighting, ventilation, types of equipment and waste bins.

Module 13: Food pests and control

This module covers your legal responsibilities regarding pest control, why food pests move into kitchens, the dangers they pose and prevention measures.

Module 14: Food storage

This module focuses on food storage, from delivery to being moved onto your premises, as well as the importance of adhering to ‘best before’ and ‘use by’ dates.

Module 15: Cleaning and disinfection

This module explains how to implement cleaning and disinfection practices your kitchen area, why it is so essential and which methods are most effective.

Module 16: Food safety management systems

This module explores the Hazard Analysis Critical Control Point (HACCP) principles and how to apply them to your school or college to identify, measure and minimise risk.

Outcome 1:

Understanding your legal requirements when preparing, storing, or serving food on school or college premises and the potential consequences of not following correct procedures

Outcome 2:

Recognising how food poisoning and food allergies affect people and the risks associated with food safety hazards and contamination

Outcome 3:

Understanding best practice policy implementation and maintaining high standards of personal hygiene

Outcome 4:

Identifying your responsibilities in managing the cleanliness of kitchens and equipment in order to avoid cross-contamination

Outcome 5:

Recognising how to maintain food preparation areas to uphold good food standards in your school or college and taking measures to prevent pest control

Janet Cousins

Janet Cousins is a food safety course developer with over 25 years' experience in adult learning and food safety. She has developed practical food safety courses for school leaders, childcarers and education providers.

Janet is a trainer and member of the Chartered Institute of Environmental Health. She previously worked in adult community education for Derbyshire County Council as a programme manager, managing a team of tutors and teaching food hygiene to adults and cookery to family learning groups.

See more from Janet Cousins