This Essential Law in Food Business course is a step-by-step training course for food, catering and hospitality professionals, exploring the fundamental processes, best practice and principles involved for handling food. It covers essential legislation such as the Food Safety Act 1990, with full training in food hygiene and safety compliance.
Through case studies and audio-visual training, you will learn about foodborne illness, bacteria contamination prevention, personal hygiene maintenance, how to identify microbiological hazards, and much more. It will equip you with the skills and knowledge to implement a solid food safety management system in the workplace, as well as train others in food safety compliance.
What’s more, you’ll gain a deeper understanding of the role of the Food Standards Agency and Environmental Health Officer, gaining the expertise to ensure a perfect hygiene rating score for your business every time!
Who should take the course
This food safety training course
- Restaurant Managers
- Catering Assistants
- Waiting Staff
- Kitchen Staff
- Environmental Health Officer
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
By the end of the course, learners will be able to:
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
All of our courses are fully accredited. The content of the Essential Law & Safety Measures in Food Business course is certified by the CPD Certification Service as conforming to the continuous professional development principles. This course provides you with up-to-date skills and knowledge and helps you to become more competent and effective in your chosen field.
In module one, we will learn about food hygiene regulations and legislation in the UK and Europe, with an in-depth overview of the different types of foodborne illnesses.
In module two, we will explore the Food Safety Act 1990 and other key legislation. It also provides important information on the role of the Environmental Health Officer (EHO).
In module three, we will deepen our understanding of HACCP systems and how to implement one in the workplace. It covers key topics such as monitoring, control measures and the key principles of designing a food premises.
In module four, we will broaden your knowledge of the types of food bacteria and the Sources and vehicles of bacterial contamination. It covers questions such as “how do bacteria multiply?”, and “why do bacteria need to multiply?
In module five, we will learn about the causes and effects of foodborne illnesses and food poisoning, taking a look at control measures that every food, catering and hospitality professional must know.
In module six, we will familiarise with the rules regarding food spoilage and storage, including temperature control measures and labelling best practice.
In module seven, we will learn how to maintain a high standard of personal hygiene in the workplace, covering topics such as protective clothing, unhygienic habits and handwashing procedures.
In this closing module, we will learn how to maintain food displays and serve food correctly, from temperature control to what to do when things go wrong.