Food Hygiene in Education
Food Hygiene in Education is an online course of approximately 30-45 minutes for school kitchen and catering staff, catering managers, breakfast and after-school club staff, early years staff preparing food, and staff handling food for school events. It covers food safety hazards and hygiene, cleaning and cross-contamination, temperature control, allergens in schools, and records and inspection. Scored assessment, 0.75 CPD hours.
Description
Food Hygiene in Education is an online course of approximately 30-45 minutes for school kitchen and catering staff, catering managers, breakfast and after-school club staff, early years staff preparing food, and staff handling food for school events.
The course has five short lessons:
- Food safety hazards and personal hygiene: The four food safety hazards in a school kitchen, handwashing, protective clothing, and reporting illness.
- Cleaning and cross-contamination: Keeping raw and ready-to-eat food apart, colour-coded equipment, and two-stage cleaning in a school kitchen.
- Temperature control: Keeping food safe from delivery to service: chilled storage, cooking, cooling, and hot holding during a busy lunch.
- Allergens in schools: The 14 regulated allergens, pupils' healthcare plans, preventing cross-contact, and responding to a reaction.
- Records and inspection: Food safety management in a school kitchen, the records inspectors check, and acting on a problem.
Every teaching page is narrated with captions and includes an interaction. Each lesson before the last ends with a knowledge check, and the last lesson closes with a 12-question assessment drawn from all five lessons (70% to pass, unlimited retakes, results by lesson) and a set of personal commitments recorded with the result.
This course is food hygiene awareness for school catering. It is not a regulated qualification, and your school or catering provider's food safety management system and allergen procedures always apply.
Main sources: Food Safety Act 1990; Food Safety and Hygiene (England) Regulations 2013; retained Reg (EC) 852/2004; Food Information Regulations 2014; FSA guidance (SFBB, fitness to work, cross-contamination); DfE, Supporting pupils with medical conditions; Human Medicines (Amendment) Regulations 2017; Resuscitation Council UK; School Food Standards; FHRS.
Qualification Breakdown
By the end of this course the learner will be able to:
- Identify the food safety hazards in a school kitchen and apply personal hygiene rules.
- Prevent cross-contamination through preparation and service.
- Control temperature from delivery to hot holding during service.
- Handle known pupil allergies and prevent cross-contact.
- Keep the records an inspection will check.
Certificate validity
3 years