Food Safety
Prepare food safely for consumption. This half-day course covers food hazards, allergies, hygiene, temperature management and storage — everything your team needs to keep residents safe at mealtimes.
About the course
Safe food, from delivery to the plate
This course takes your team through the whole food safety chain: hazards and contamination, allergies and sensitivities, hand washing, cooking temperatures and correct storage. By the end of the course, delegates will:
- Understand the importance of food safety
- Be aware of the regulations and legislations that cover food safety
- Be aware of the roles and responsibilities of employers and employees
- Know what tasks need documenting
- Be aware of common food hazards
- Know how to safely handle food
- Recognise good food hygiene practices
- Understand the seriousness of food poisoning
- Know your responsibilities
Training in action
Food safety, hands-on
Our trainers work with kitchen and care teams in real kitchens, so good habits stick where they matter.
What you’ll cover
Full course content
Ten areas cover the full journey of food through your kitchen, from hazards and allergens to hygiene, temperatures and storage.
An Introduction to Food Safety
- What is a foodborne illness?
- Symptoms
- Who is at risk?
- Causes
- High risk foods
- Facts and statistics
- Legal claims
Legislation
- Health and Safety at Work Act
- Food Hygiene Regulations
- The Food Safety Act
- The Food Standards Acts
- Inspections
- The Corporate Manslaughter Act
- Due diligence
Hazards and Contamination
- Food safety hazards
- Physical hazards
- Injuries
- Kitchen hazards
Food Allergies and Sensitivities
- What is anaphylaxis?
- Food allergens
- Where you would find high risk allergenic foods
- Food sensitivities / intolerance
- New arrivals
- Identifying those with allergies
- Communication
- Food preparation
- Memory loss
Pest Prevention and Control
- Types of pests
- What to do if things go wrong
- How to stop this happening again
Food Hygiene
- Chopping boards and knives
- PPE
- Managing food waste
Hand Washing
- Good hand hygiene habits
- When should you wash your hands?
- Hand washing technique
Food Management
- Temperature probes
- Cooking temperatures
- Danger zone
- Serving food
- Reheating food
- Keeping food at room temperature
Food Storage
- Foods that need to be chilled
- Use-by and best before dates
- Fridge organisation
- Fridge temperature
- Freezing and defrosting food
- Chilling down food
Roles and Responsibilities
- Employers’ responsibilities
- Your role and responsibilities
- Kitchen staff responsibilities
Keep exploring
Related mandatory courses
Teams booking this course often pair it with these subjects. All are delivered on-site, and we can combine courses into one visit.
Book this course
We bring Food Safety training to your care home
Delivered on-site at your service, nationwide, with pricing on application. Tell us your dates and delegate numbers and we’ll reply quickly with a quote.
Part of our mandatory training range. Also explore clinical training and first aid courses.