Food Safety in catering (UK)
4.6 (78 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
182 students enrolled

Food Safety in catering (UK)

Maintain excellent food safety and score well on your next environmental health officer visit.
Highest Rated
4.6 (78 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
182 students enrolled
Created by Nick Dore
Last updated 2/2020
English
English [Auto]
Current price: $13.99 Original price: $19.99 Discount: 30% off
5 hours left at this price!
30-Day Money-Back Guarantee
This course includes
  • 1.5 hours on-demand video
  • 29 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Maintain excellent food safety in the workplace and achieve good EHO scores.
Requirements
  • There are no prerequisites to taking this course.
Description

If you are working in a catering business then this course is for you. The course may also be of interest to managers and owners seeking refresher training, however, a Level Two course is primarily aimed at food handlers. For managers, owners and supervisors, a Level Three course may be more appropriate.

Although primarily aimed at the United Kingdom the subjects covered (e.g. cross contamination, cleaning, cooking and cooling) are relevant across the world.

In the UK it is a legal requirement that all food handlers are trained in food safety or adequately supervised. Completion of the activities in the course will therefore provide evidence of suitable training.

If you are thinking of buying a catering business such as a pub or restaurant this course will also be of great value as it shows the steps you must take to become legally compliant. It will help you achieve an EHO rating of Five (a PASS in Scotland) and therefore help develop the reputation of your business.

Through a series of lectures, videos, quizzes and activities you will build your knowledge and expertise in food safety.

The core philosophies of this the course were to make it relevant, engaging and memorable and to ensure it will make a difference in the workplace. 

The course has many tips and ideas for best practice and is uniquely structured to follow the food production process from start to finish.

Each stage of the production process focuses on a particular subject; for example under 'delivery' near the start, we examine contamination.



Who this course is for:
  • The course is aimed for anyone working in the UK catering industry, from food handlers to owner and managers.
Course content
Expand all 34 lectures 01:19:00
+ Introduction
1 lecture 03:54
Food safety management system
1 question
+ Delivery: area of focus contamination
1 lecture 03:58
What are the four types of contamination?
1 question
Microbiological contamination recap
1 question
Which of the following is true?
1 question
+ Back up storage: area of focus direct cross contamination
1 lecture 02:42

A recap on direct cross contamination

Direct cross contamination
1 question
High risk food
1 question
Direct cross contamination
1 question
Sources of bacteria
1 question
+ Back up storage: Area of focus requirements for bacterial growth
3 lectures 06:56
Back up storage: Area of focus requirements for bacterial growth
04:44
Keeping food safe
1 question
Food safety
1 question
Conditions for bacterial growth
1 question
A recap and tips for fridge safety
01:47
Back up storage tasks
00:25
+ Preparation: Area of focus indirect cross contamination
3 lectures 05:34
An introduction to indirect cross contamination
01:22

Vehicles for cross contamination

Indirect cross contamination
1 question
Examples of indirect cross contamination
01:54
Cross contamination
1 question
Cross contamination controls
02:18
Cross contamination controls
1 question
+ Preparation: Area of focus personal hygiene.
3 lectures 06:59
Personal Hygiene Exercise
00:46
Personal Hygiene standards and risks of poor hygiene
05:17
The Law regarding food handlers
1 question
Hand washing task
00:56
Illness
1 question
Jewellery
1 question
+ Preparation: Area of focus food poisoning
3 lectures 11:19
Introduction to food poisoning
02:20
Food Poisoning symptoms exercise
03:43
Food poisoning symptoms
1 question
Food poisoning
1 question
Causes of food poisoning
1 question
Types of bacteria
1 question
Course recap
05:16
+ The affect of temperature on bacteria
4 lectures 10:20
The affect of temperature on bacteria
04:34
Focus on temperature
04:28
Introducing the temperature task
00:22
A reminder of the turkey
00:56
Chilled food temperatures
1 question
Cooling
1 question
Spores
1 question
+ Service; areas of focus buffets and allergens
4 lectures 10:33
Buffet temperatures
02:53
Buffets
1 question
Buffets
1 question
Buffets
1 question
Allergens
06:06
Allergens: an update in legislation
01:17
Allergens
1 question
What should you do if a guest informs you they have a food allergy?
1 question
Allergens
1 question
Allergen and buffet task
00:17
+ A food safety audit: Area of focus pest control
3 lectures 05:22
Examples of pests
03:17

A quick quiz to establish what staff would do if they see any signs of pests

What would you do if you see signs of pests?
1 question
Reducing the risk of pests
01:46
Pest task
00:19
Preventing pests
1 question
Preventing pests.
1 question
Examples of pests.
1 question