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.