Food Health & Hygiene Co

How to use this course

Glossary of terms - to help you to understand the terminology which is a little different from everyday language - 5 Minutes

Module 1 - Keeping Food Safe and the Law - 10 minutes

Module 1 - Keeping Food Safe and The Law 1

Module 1 - Keeping Food Safe and The Law 2

Module 1 - Keeping Food Safe and the Law 3

Module 1 - Keeping Food Safe and the Law 4

Module 1 - Keeping Food Safe and The Law 5

Module 1 - Keeping Food Safe and the Law 7

Module 1 - Keeping Food Safe and The Law 8

Module 1 - Keeping Food Safe and The Law 9

Module 1 - Keeping Food Safe and The Law 10

Module 1 - Keeping Food Safe and the Law 11

Module 1 - Keeping Food Safe and The Law - Quiz (75% pass rate before moving to Module 2)

Module 2 - People Most at Risk - 10 Minutes-

Module 2 - People Most at Risk - 1

Module 2 - People Most at Risk 2

How are you doing?

Module 3 - Food Poisoning and Symptoms - 15 minutes

Module 3 - Food Poisoning and Symptoms 1

Module 3 - Food Poisoning and Symptoms 2

Module 3 - Food Poisoning and Symptoms 3

Module 3 - Food Poisoning and Symptoms 4

Module 3 - Food Poisoning and Symptoms 5

Module 4 - Food Safety Hazards and Contamination - 25 Minutes

Module 4 - Food Safety Hazards and Contamination - 1

Module 4 - Food Safety Hazards and Contamination 2

Module 4 - Food Safety Hazards and Contamination 3

Module 4 - Food Safety Hazards and Contamination 4

Module 4 - Food Safety Hazards and Contamination - 5

Module 4 - Food Safety Hazards and Contamination - Pause and Think - Q

Module 4 - Food Safety Hazards and Contamination - Pause and Think - A

Module 4 - Preventing Physical Contamination Quiz

Module 4 - Food Safety Hazards and Contamination 6

Module 4 - Food Safety Hazards and Contamination 7

Module 4 - Food Safety Hazards and Contamination 8

Food Safety Hazards and Contamination - Pause and think - Q

Food Safety Hazards and Contamination - Pause and Think - A

Module 4 - Food Safety Hazards and Contamination 9

Module 4 - Food Safety Hazards and Contamination 10

Module 4 - Food Safety Hazards and Contamination 11

Module 4 - Food Safety Hazards and Contamination 12

Module 4 - Food Safety Hazards and Contamination 13

Module 4 - Food Safety Hazards and Contamination 14

Module 4 - Food Safety Hazards and Contamination 15

Module 4 - Food Safety Hazards and Contamination 16

Module 4 - Food Safety Hazards and Contamination 17

Module 4 - Food Safety Hazards and Contamination 18

Module 4 - Food Safety Hazards and Contamination 19

Module 4 - Food Safety Hazards and Contamination 20

Module 4 - Food Safety Hazards and Contamination 21

Module 4 - Food Safety Hazards and Contamination 22

Module 4 - Food Safety Hazards and Contamination 23

Food Safety Hazards and Contamination - Pause and Think - Q

Food Safety Hazards and Contamination - Pause and Think - A

Module 4 - Food Safety Hazards and Contamination - Quiz 2 (75% pass rate required)

Module 5 - Cross Contamination - 15 minutes

Module 5 - Cross contamination 1

Module 5 - Cross Contamination 2

Module 5 - Cross Contamination 3

Module 5 - Cross Contamination 4

Cross-Contamination - Pause and Think - Q

Cross-Contamination - Pause and Think - A

Module 5 - Cross Contamination 5

Module 5 - Cross-Contamination Quiz (75% pass rate required)

Module 6 - Allergens - 15 minutes

Module 6 - Allergens 1

Module 6 - Allergens 2

Module 6 - Allergens 4

Allergens

Module 6 - Allergens 5

Module 6 - Allergens 6

How are you doing?

Module 6 - Allergens Quiz (50% pass rate required)

Module 7 - Food Spoilage and Preservation - 10 minutes

Module 7 - Food Spoilage and Preservation 1

Module 7 - Food Spoilage and Preservation - Pause and Think - Q

Module 7 - Food Spoilage and Preservation - Pause and Think - A

Module 7 - Food Spoilage & Preservation 2

Module 7 - Food Spoilage and Preservation 3

Module 7 - Food Spoilage and Preservation 4

Module 7 - Food Spoilage and Preservation Quiz

Module 8 - Time and Temperature Control 1

Module 8 - Time and Temperature Control 2

Module 8 - Time and Temperature Control 3

Time and Temperature Control - Pause and Think - Q

Time and Temperature Control - Pause and Think - A

Module 8 - Time and Temperature Control 4

Module 8 - Time and Temperature Control - Quiz (75% pass rate required)

Temperature Game

Temperature Game

Temperature Game - Answers

Module 9 - Chilled and Frozen Storage - 15 minutes

Module 9 - Chilled and Frozen Storage 1

Module 9 - Chilled and Frozen Storage 2

Module 9 - Chilled and Frozen Storage 3

Chilled and Frozen Storage - Pause and Think - Q

Chilled and Frozen Storage - Pause and Think - A

Module 9 - Chilled and Frozen Storage 4

Module 9 - Chilled and Frozen Storage 5

Module 9 - Chilled and Frozen Storage 6

Module 9 - Chilled and Frozen Storage Quiz (75% pass rate required)

Fridge Storage Game

Fridge Storage Game

Fridge Storage Game - Answer

Module 10 - Cooking and Reheating - 15 minutes

Module 10 - Cooking and Reheating 1

Module 10 - Cooking and Reheating 2

Cooking and Reheating - Pause and Think - Q

Cooking and Reheating - Pause and Think - A

Module 10 - Cooking and Reheating 3

Module 10 - Cooking and Reheating 4

Module 10 - Cooking and Reheating 5

Module 10 - Cooking and Reheating 6

Module 10 - Cooking and Reheating Quiz (50% pass rate required)

Module 11 - Personal Hygiene - 15 minutes

Module 11 - Personal Hygiene 1

Module 11 - Personal Hygiene 2

Module 11 - Personal Hygiene 3

Personal Hygiene

Module 11 - Personal Hygiene 4

Personal Hygiene - Pause and Think

Module 11 - Personal Hygiene 5

Module 11 - Personal Hygiene 6

Module 11 - Personal Hygiene Quiz (75% pass rate required)

How are we doing?

Module 12 - The Design and Suitability of Food Premises and Equipment - 10 minutes

Module 12 - The Design and Suitability of Food Premises and Equipment 1

Module 12 - The Design and Suitability of Food Premises and Equipment 2

The Design and suitability of Food premises and Equipment - Pause and Think - Q

The Design and suitability of Food premises and Equipment - Pause and Think - A

Module 12 - The Design and Suitability of Food Premises and Equipment 3

Module 12 - The Design and suitability of Food Premises and Equipment 4

Module 12 - The Design and suitability of Food premises and Equipment - Quiz (70% pass rate required)

Module 13 - Food Pests and Control - 15 minutes

Module 13 - Food Pests and Control 1

Module 13 - Food Pests and Control 2

Module 13 - Food Pests and Control 3

Module 13 - Food Pests and Control 4

Food Pests and Control - Pause and Think - Q

Food Pests and Control - Pause and Think - A

Module 13 - Food Pests and Control Quiz

Module 14 - Food Storage - 15 minutes

Module 14 - Food Storage 1

Module 14 - Food Storage 2

Module 14 - Food Storage 3

Food Storage - Pause and Think - Q

Food Storage - Pause and Think - A

Module 14 - Food Storage Quiz (75% pass rate required)

Fun Revision Crossword

Fun Revision Crossword - Upload and print your crossword. Can you get all the clues?

Module 15 - Cleaning and Disinfection - 15 minutes

Module 15 - Cleaning and Disinfection 1

Module 15 - Cleaning and Disinfection 2

Module 15 - Cleaning and Disinfection 3

Module 15 - Cleaning and Disinfection 4

Module 15 - Cleaning and Disinfection 5

Sample Cleaning Schedule

Module 15 Cleaning and Disinfection 6

Cleaning and Disinfection - Pause and Think - Q

Cleaning and Disinfection - Pause and Think - A

Module 15 - Cleaning and Disinfection 7

Module 15 - Cleaning and Disinfection Quiz (75% pass rate required)

Module 16 - Management Systems - 15 minutes

Module 16 - Management Systems 1

Module 16 - Management Systems 2

Module 16 - Management Systems 3

Food Safety Management Systems - Pause and Think - Q

Food Safety Management Systems - Pause and Think - A

Module 16 - Management Systems 4

Module 16 - Management Systems Quiz (75% pass rate required for this quiz)

Answers to Revision Crossword

FINAL QUIZ INFORMATION

END OF COURSE QUIZ ((70% pass rate required for this final Quiz)

Congratulations!

End of Course Survey