This course is designed to provide a solid foundation of knowledge and understanding about the principles and practices of maintaining food safety. This course covers essential topics related to food hygiene, ensuring that learners are equipped with the necessary skills to handle, prepare, and store food in a safe and hygienic manner.

This is a comprehensive guide that aims to demystify the differences between these two types of dates found on food products. You will gain a thorough understanding of the significance of "use by" dates, which indicate the safety of consuming perishable foods, and "best before" dates, which indicate the optimal quality and flavor of non-perishable foods.

Fire safety in the kitchen is of utmost importance to prevent potentially dangerous situations. Proper measures such as regular maintenance of cooking appliances, keeping flammable objects away from heat sources, and having a functional fire extinguisher readily available can significantly reduce the risk of kitchen fires. Learn more about precautions you can take

Being aware of food allergies and intolerances is crucial to prevent adverse reactions and ensure the well-being of individuals with specific dietary needs by labeling and preventing cross-contamination of allergens in food preparation.

Chilling food properly helps stop harmful bacteria from growing on food. Learn the difference between chilling and freezing, how to fill your fridge properly and preventing contamination effectively with this course.

Safeguarding means protecting a citizen’s health, wellbeing and human rights; enabling them to live free from harm, abuse and neglect. Learn more about why safeguarding is important especially when dealing with vulnerable individuals. Safeguarding children, young people and adults is a collective responsibility. 

Food service and busy hours can lead to a stressful situation. Learn how to cope, mitigate and overcome the stress that comes with providing food to customers under time or resource constraints. Get to know first-hand techniques and tips that you can apply in the workplace.

A comprehensive guide to the principles and strategies needed to promote environmentally friendly and socially responsible approaches to food production, consumption, and waste management.

Cooking foods such as poultry properly is crucial to preventing the risk of food poisoning. Learn what foods and practices can cause food poisioning and be informed of what temperatures different foods need to be fully cooked through.

The ‘clean as you go’ policy is standard working practice in the food industry. Learn the different levels of urgency when responding to the cleaning needs of your work area and how to apply this policy in your own business or workplace to maintain an acceptable level of food hygiene.

A food incident occurs when concerns around the safety or quality of food (and/or feed) may require action to protect consumers. Learn about proper food management, incident action, and how to properly withdraw or recall food products as a small business or community initiative.

Explore essential techniques and safety guidelines for effectively and safely handling knives in various culinary settings, emphasizing the importance of proper grip, cutting techniques, and maintenance for optimal performance and accident prevention..