• colour
  white yellow spring green grass green sea blue sky blue pink orange magenta
• links
  food hygiene index ESOL UK web links website download
• text -
• text +

English for Food Hygiene

a course to help you with the language of food hygiene and safety

This course is for blended delivery, ideally requiring a tutor in a classroom and learner access via the website. The course was designed for people who need extra language help to understand food hygiene. The materials are relevant to anyone wanting to develop an Entry level understanding of food hygiene whilst developing their language needs.

"In the UK, food handlers don't have to hold a food hygiene certificate to prepare or sell food, although many food businesses will prefer that they do. The necessary skills may be obtained through on-the-job training, self-study or relevant prior experience." Click me

By completing a course at Leeds City College we can provide you with a college certificate. If you want to join a class please click here. Coming soon.

• Session 1 >
  
  
• Session 2 >
  
  
• Session 3 >
  
  
• Session 4 >
  
  
• Session 5 >
  
  
• Session 6 >
  
  
• Session 7 >

1: THE IMPORTANCE OF FOOD HYGIENE

The candidate will know and understand:

1.1   How food hygiene contributes to food safety.
1.1.1    What is meant by the term ‘food hygiene’.
1.1.2    Why food hygiene is an integral part of a food safety management system.

1.2   The characteristics of food-borne illness.
1.2.1    The principal causes of food-borne illnesses.
1.2.2    The principal symptoms of food-borne illness.

1.3   The effects of food-borne illness on consumers and food businesses.
1.3.1    How good food hygiene practices benefit food businesses
1.3.2    How poor hygiene affects food businesses.

1.4   Legal Responsibilities.
1.4.1    The legal responsibilities of food handlers and food businesses.
1.4.2    The types of penalties applicable if a food handler or business contravenes legislation.
1.4.3    The hand washing facilities that must be provided for food handlers.
1.4.4    Appropriate First Aid materials that should be used by food handlers at work.
1.4.5    The correct procedure for food handlers to follow in cases of illness.
1.4.6    The role of the environmental health officer and other authorised officers.
1.4.7    The role and general enforcement powers of the food authorities.

2: THE NATURE OF FOOD HAZARDS

The candidate will know and understand:

2.1       Microbiological, Physical and chemical hazards.
2.1.1    What is meant by a ‘food hazard’.
2.1.2    How to recognise the three main types of hazard and their sources:
- Microbiological
- Physical
- Chemical
2.1.3 The possible consequences of each type of hazard if not controlled.

2.2   The role of micro-organisms in food-borne illness and spoilage.

2.2.1   Categories and examples of pathogenic micro-organisms.
2.2.2   Common types of pathogenic bacteria, their sources and how they get into food.
2.2.3   The basic conditions affecting the growth, survival and death of micro-organisms.
2.2.4   The meaning of the terms ‘bacterial spore’ and ‘toxin’, the conditions for their formation and the consequences for food safety.
2.2.5   How to identify high-risk foods, and give examples of high-risk foods.
2.2.6   The effect of applying heat to toxins produced by micro-organisms and naturally occurring toxins (e.g. red kidney beans), sporing bacteria and non-sporing bacteria.

2.3 Types, sources, vehicles and routes of contamination.

2.3.1   The meaning of contamination and cross-contamination.
2.3.2   The principal sources, vehicles and routes of contamination and cross-contamination.
2.3.3   The dangers associated with food allergens.
2.3.4   The most hazardous areas for possible cross-contamination.
2.3.5   How to prevent contamination and cross-contamination.

3: GOOD HYHGIENE CONTROLS

The candidate will know and understand:

3.1       HACCP-based food safety management systems.
3.1.1    What the acronym ‘HACCP’ stands for.
3.1.2    The purpose of HACCP.
3.1.3    The meaning of ‘Hazard Analysis’ and examples.
3.1.4    What a Critical Control Point (CCP) is.
3.1.5    The purpose of a control measure.
3.1.6    Examples of monitoring Critical Control Points.

3.2 Principles of design, layout and construction of food premises and equipment.

3.2.1    The appropriate characteristics of a food preparation area with respect to food preparation surfaces.
3.2.2   The appropriate characteristics of a food preparation area with respect to walls, floors and ceilings.
3.2.3   The appropriate characteristics of a food preparation area with respect to equipment and protective clothing.
3.2.4   How the design of food premises plays an important role in food safety.

3.3   Methods of cleaning and disinfection.
3.3.1   The functions of cleaning chemicals and when they should be used.
3.3.2   The correct types of product for use in a cleaning operation.
3.3.3   Procedures for the safe use of cleaning chemicals.
3.3.4   The practices to be observed when storing cleaning chemicals.
3.3.5   The purpose of cleaning schedules for premises and equipment.
3.3.6   Common difficulties in cleaning premises and equipment, including ‘Clean In Place’ (CIP).

3.4   Methods of waste control.
3.4.1 The correct storage and disposal of unsound/unfit foods.
3.4.2. How and why waste food and refuse should be stored and disposed of properly.

3.5   Pest control.

3.5.1   Why food safety hazards from pests must be prevented or controlled.
3.5.2   How to detect evidence of pest infestation.
3.5.3   The main hygienic methods for preventing infestations.
3.5.4   The action that must be taken if pests are suspected in the workplace.

3.6   Food preservation.

3.6.1   The main reasons for preserving food.
3.6.2   Explain the main methods of preserving foods and what they are used for.

3.7   Temperature control and storage.

3.7.1   What is meant by temperature control.
3.7.2   The temperature range of the “Danger Zone” and what it means.
3.7.3   The general rules to be observed when thawing, heating, cooling and re-heating foods.
3.7.4   The various types of temperature measuring equipment and their use.
3.7.5   The basic rules to be observed when storing food and using temperature control equipment.
3.7.6   Types of food that must be stored and handled under temperature-controlled conditions, the temperature ranges (legal and recommended) and the reasons why.
3.7.7   Food that may be safely stored at ambient temperatures.
3.7.8   General rules to be observed when storing foods that do not require refrigeration.
3.7.9   The differences between legal date markings on food packages.

3.8      Personal hygiene & health.

3.8.1   The principal food safety hazards associated with the human body.
3.8.2   The basic rules to be observed with regard to personal hygiene.
3.8.3   How to ensure that hands are washed and cared for correctly.
3.8.4   Unhygienic personal habits and behaviour that must be avoided in a food handling area.
3.8.5   Types of protective clothing and how they prevent contamination to food.
3.8.6   What is meant by a ‘carrier’.
3.8.7   What must be done in the case of illness and medical conditions.

3.9   What to report to supervisors.
3.9.1   Matters that must be reported to supervisors: