Course overview

Before we start this course, we will first look at what is covered during the training. The course is divided into categories and within each category, you will find several videos. You can pause and watch again any of the videos in the course. We update our courses regularly and you will be able to see any replacements and also any new videos as they are released. This may be an online course but if you have any questions during the course, you can contact us by phone, email, or use our online chat facility on any of our websites. You will work through the course videos in order. And now we will give you an overview of what is contained in the course. In the first section, we will look at relevant regulations and allergens regulations. Then in the next section, we will look at bacteria and its effects, how we control bacteria, food poisoning, allergic reactions, types of infections, poisoning and also food poison. In the food contamination and personal hygiene section, we will look at direct and indirect cross-contamination, preventing contamination, bars and restaurants, restaurant workers, protective clothing, personal responsibilities, employer's responsibilities and exclusion from work. In the final section, food storage, we will look at the storage of food, use-by dates, best before dates, effective stock control, heating, refrigeration and freezing.