Food Hygiene & Allergens

Master essential food safety principles and allergen management with this comprehensive CPD-accredited course. Learn about contamination prevention, temperature control, HACCP principles, and the 14 major allergens through interactive lessons and real-world scenarios designed for food service professionals.

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Mode of Study: Flexible Learning - Part Time / Online / Blended

Level: 2

Duration: 4-5 hours

Lessons: 12

Sections: Multiple interactive sections with videos and scenarios

Assessments: Quiz

Pass mark: 75%

Accredited by: CPD

The course contains both formative and summative assessments
At the end of the learning, you will be required to take a quiz, typically with 10 - 15 questions
You are required to score 75% to pass the quiz and complete the course
Please note that the CPD programmes aim to promote awareness of good practices and industry standards. It is also a good place to understand your rights and responsibilities when working in the UK. Therefore, you can access the learning repeatedly and attempt the test to ensure you fully understand and grasp the facts.

Course Details

Learning Aims

By completion, you will be able to:

Understand food hygiene fundamentals and legal responsibilities, including the Food Safety Act 1990, General Food Regulations 2004, and the Food Hygiene Rating Scheme
Identify the three main types of food contamination (physical, chemical, and biological) and their common sources in food service settings
Recognise key foodborne pathogens, including Salmonella, E. coli, Campylobacter, Listeria, and Norovirus, and understand which groups are most vulnerable.e
Master temperature control procedure, including the danger zone (5°C-63°C), safe cooking, cooling, chilling, freezing, and reheating temperatures
Implement proper personal hygiene standards, including the 6-step handwashing method, appropriate clothing, jewellery restrictions, and illness reporting procedures
Apply correct food storage and preservation methods, including FIFO stock rotation, understanding use-by and best-before dates, and proper fridge organisation
Maintain food premises, equipment, and cleaning standards, including the 8-step cleaning and disinfection process and pest prevention measure
Understand and apply HACCP principles, including the seven key principles, Critical Control Points (CCPs), and essential record-keeping requirements
Identify the 14 major food allergens recognised in UK law and distinguish between allergies, intolerances, and coeliac disease.
Apply legal requirements for allergen communication for direct sales, indirect sales, prepacked foods, and distance selling
Implement effective allergen management and control procedures, including risk assessment, preventing cross-contamination, and using dedicated preparation areas
Maintain accurate food safety records, including temperature logs, cleaning schedules, training records, and delivery checks

Resources Required

Computer/tablet with a reliable internet connection for online learning platform access
PDF Reader (Adobe Acrobat or equivalent) for course materials
Quiet study space for focused learning and reflective practice activities