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Food Safety in Education & Care (2026 Edition) Course & Certification
Intermediate
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3 hours
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Food Safety in Education & Care (2026 Edition)
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About
Food Safety in Education & Care training provides essential knowledge for maintaining safe food practices in environments where meals, snacks, and refreshments are prepared, handled, or served. The course focuses on preventing foodborne illness, protecting vulnerable individuals, promoting good hygiene standards, and ensuring that food safety procedures are consistently followed across education and care settings.
This Food Safety in Education & Care Training Course & Certification covers key topics including food contamination hazards, personal hygiene, safe food storage, temperature control, cleaning and sanitation, allergen awareness, cross-contamination prevention, food preparation procedures, record keeping, and food safety responsibilities. Learners will gain practical knowledge to support a safe and hygienic food environment while meeting relevant food safety requirements. Upon successful completion, participants receive a certification demonstrating their understanding of food safety principles and best practices in education and care settings.
Who Should Enrol?
- Teachers, Educators, and School Support Staff
- Childcare Providers and Early Years Practitioners
- Canteen, Kitchen, and Catering Personnel
- Residential Care and After-School Program Staff
- Facility Managers and Supervisors
- Volunteers Involved in Food Preparation or Service
- Health and Safety Representatives
- Anyone responsible for food handling, food preparation, or food safety within education and care environments
What you will learn
Understand the principles of food safety, food hygiene, and contamination prevention within education and care settings.
Learn how to safely handle, prepare, store, and serve food while maintaining high standards of cleanliness and hygiene.
Develop knowledge of allergen management, personal hygiene practices, temperature control, cleaning procedures, and safe food handling requirements.
Gain understanding of food safety responsibilities, incident reporting, regulatory compliance, and best practices for protecting children, students, staff, and visitors from foodborne risks.
Course Syllabus
- Why food safety matters
- Food in education & care settings
- What is a food handler?
- Who is most at risk?
- UK food law - an overview
- The Food Safety Act 1990
- Assimilated EU food law (post-Brexit)
- Employer duties
- Employee duties
- Food safety culture (a legal requirement since 2021)
- Enforcement & inspections
- Enforcement notices
- The Food Hygiene Rating Scheme
- Food crime & due diligence
- What is HACCP?
- Where HACCP came from
- HACCP - the seven principles
- Critical control points (CCPs)
- Safer Food, Better Business
- Monitoring & records
- HACCP in education & care
- Four types of contamination
- What are bacteria?
- What bacteria need to grow
- Common foodborne pathogens
- Viruses
- Parasites
- Moulds
- Pests
- Physical & chemical contamination
- What is food poisoning?
- Symptoms & onset
- People most at risk
- Reporting & exclusion
- Outbreaks in education & care
- The scale of foodborne illness in the UK
- The cost of getting it wrong
- Why personal hygiene matters
- Protective clothing & the rules
- Handwashing
- When to wash your hands
- Fitness to work
- The Four C's of food safety
- Cleaning & clean-as-you-go
- The six stages of cleaning
- Disinfection & contact time
- Washing up
- Cooking kills bacteria
- Temperature control
- Using a food probe
- Reheating
- Hot holding
- Chilling & cooling
- Chill holding
- The fridge
- The freezer
- Deliveries & temperature checks
- What is cross-contamination?
- Highest-risk source foods
- Colour-coded chopping boards
- Separation & clean areas
- Use-by vs best-before
- Stock rotation (FIFO)
- Dry & frozen storage
- High-risk vs low-risk foods
- Food waste
- Allergies & anaphylaxis
- The 14 allergens
- Allergen law
- Natasha's Law (PPDS) - 2021
- Non-prepacked allergen information
- Managing allergens in the kitchen
- Labelling prepacked food
- If someone has a reaction
Course Benefits
CPD Points
Gain Continuing Professional Development (CPD) Points, accredited by The Faculty of Pharmaceutical Medicine of the Royal College of Physicians of the United Kingdom. These can be used to count towards the distance learning element of any scheme that comes under the umbrella of The Academy of Medical Royal Colleges or any other scheme for which there is mutual recognition.
Certification
Receive a personal certificate to show your subject knowledge on course completion.
Affordable
You get excellent value through our cost-effective prices. We can also offer you group discounts on larger purchases.
Flexibility
The course saves you time through the convenience of online availability. This lets you complete the interactive course at your own comfort.
Keep Up to Date
You will stay up to date with the Food Safety Act 1990, assimilated Regulation (EC) 852/2004, the Food Safety and Hygiene (England) Regulations 2013, the food safety culture requirement (Regulation (EU) 2021/382), the Food Information Regulations 2014 and Natasha's Law (PPDS allergen labelling, 2021), the Food Hygiene Rating Scheme and current Food Standards Agency guidance and statistics.
Learn from Industry Experts
The course content has been developed by UK food safety and health and social care specialists, with scenario design drawn from real schools, nurseries, children's homes, care homes and domiciliary care practice.
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