Food Hygiene Awareness online training
A practical awareness course for employees who handle, prepare, serve or supervise food in low-risk workplace settings.
Course outline
- Why food hygiene matters
- Food contamination
- The four Cs
- Personal hygiene
- Knowledge check: hand hygiene
- Cleaning and sanitising
- Cross-contamination
- Temperature control
- Chilled storage
- Knowledge check: storage
- Cooking and reheating
- Allergen awareness
- Preventing allergen cross-contact
- Deliveries and stock rotation
- Knowledge check: allergens
- Pest awareness
- Food waste
- Your responsibilities
- Final assessment
- Course summary and next steps
What this supports
Why food hygiene matters
Food contamination
The four Cs
Personal hygiene
Knowledge check: hand hygiene
Cleaning and sanitising
Cross-contamination
Temperature control
Questions
When should hands be washed?
Hands must be washed at key points to prevent contamination.
Where should raw meat normally be stored in a fridge?
Raw foods should be stored below ready-to-eat foods to prevent contamination from drips.
What should you do if a customer asks whether a dish contains an allergen and you are unsure?
Never guess allergen information.
Which action is safest?
Illness symptoms must be reported because infected food handlers can spread disease.