Food Safety in Education & Care

This course is a comprehensive overview of food safety (including allergens) in settings that include children & young people

Food safety is the responsibility of all staff, not just those employed in the kitchen. This course offers the in-depth information that learners need to ensure food safety practice is at the highest level. It highlights the risks posed by food poisoning and covers potential enforcement actions. In addition, the course deals with allergens, explaining the most common types and how they should be managed to avoid exposure to children and other sensitive individuals.

  • Average study time:
    study time

    1 hrs

  • Personal development points (CPD):


  • Price:


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Course Details

Food Safety course details:
  • Clear, attractive format
  • Real-life scenarios help illustrate key points
  • With videos and graphics to make an enjoyable learning experience
  • Written by an expert with over 20 years experience of training in education and social care

Benefits for you

This course is designed to offer the information and guidance for Food Safety (inc.Allergens). It is written to support all staff within various sectors, however, at times it does interact with the Education and care Sector. Within the Education and care sector there are a large number of children or young people who are deemed to be especially at risk from food poisoning and so the highest levels of food safety are required.

The Learning Outcomes are –

  • Understand the relevant legislation, guidance, responsibilities and enforcement regarding food safety 
  • Understand the theory of HACCP and its implementation in a food providing business 
  • Understand about food contamination and food poisoning including bacterial and viral pathogens, parasites and moulds 
  • Understand the four c’s (cleaning, cooking, cross-contamination and chilling) of food safety including the identification of high and low risk foods Understand Allergens, including the EC Regulation

Course Syllabus

Section 1 – Introduction

  • Introduction 
  • Mapping 
  • Meet The People 

Section 2 – Overview of Legislation and Guidance 

  • Introduction 
  • Employer Duties 
  • Employee Duties 
  • Enforcement 
  • Food Hygiene Rating Scheme 
  • Statistics 

Section 3 – Hazard Analysis and Critical Control Points (HACCP)

Section 4 – Food Contaminants 

  • Bacterial Pathogens 
  • Viral Pathogens 
  • Parasites/Parasitic Pathogens 
  • Moulds 
  • Pests 

Section 5 – Food Poisoning, Contamination & Waste

  • Symptoms 
  • People at risk of food poisoning 
  • Food Contamination 
  • Food Waste 
  • Stock Rotation 

Section 6 – The Four C’s of Food Safety (cleaning, cooking, cross-contamination and chilling) 

  • Cleaning 
  • Cleaning II – Handwashing 
  • Cooking 
  • Cooking II – Reheating Food 
  • Cooking III – Hot Holding 
  • Cross-contamination 
  • Chilling (and cooling) 
  • Chilling II – Chill Holding 
  • Chilling III – The Fridge 
  • Chilling IV – The Freezer 
  • Chilling V – Low risk and High Risk Foods 
  • Students who bring their own food 
  • Eating food in classrooms/lecture halls 

Section 7 – Allergens

  • 21,183 STUDENTS
  • 9,400 COMPANIES