The course is as follows:
1. Section One: Expectations
The candidate will learn what their responsibilities as a food handler are, what their employer’s responsibilities are, in the eyes of the law, and what external bodies such at The Environmental Health do in order to ensure food is safe for consumers.
1a. Expectations of a food handler: The candidate will learn what legislation they must know and respect when performing their job role, what due diligence is, and how to practice it.
1b. Expectations of the employer: The candidate will learn what to expect from their employer and their employer’s responsibilities in having certain food safety processes.
1c. Expectations of external bodies: The candidate will learn what to expect from external bodies and what they do in order to ensure consumers can expect safe food.
2. Section Two: Contaminating Hazards
In this section the candidate will learn how to define the terms contamination and cross-contamination and understand the threat and effect of contamination. They will learn about various contaminating hazards and what effect they have, as well as the necessary measures that need to be taken in order to prevent hazards from becoming dangerous and affecting the consumer.
2a. About Microbiological Hazards: Here the candidate will learn about the various microbiological hazards that they may encounter in the workplace, how to define the terms helpful, spoilage and pathogenic bacteria and understand the nature of bacterial multiplication, how it can travel on vehicles of contamination, and how to detect bacteria.
2b. About Spoilage Bacteria: The candidate will learn the characteristics of spoilage bacteria and how they can be harmful.
2c. Preventing Spoilage Bacteria: The candidate will learn the precautions that they must take in order to stop spoilage bacteria from effecting the food they prepare.
2d. About Pathogenic Bacteria: The candidate will learn the characteristics of pathogenic bacteria and how they can be harmful and what foods are high-risk and low-risk.
2e. Preventing Pathogenic Bacteria: The candidate will learn how to prevent pathogenic bacteria from becoming dangerous.
2f. Effects of Microbiological Hazards: The candidate will learn the consequences of a range of microbiological hazards, what the common causes of food poisoning outbreaks in the UK are, what food borne diseases are and will be able to describe at-risk groups.
2g. Preventing the effects of Microbiological Hazards: The candidate will learn about conditions which make microbiological hazards dangerous, the terms high-risk and low-risk foods (with the ability to provide examples) how to control the danger level of microbiological hazards through various means including practical measures and the importance of reporting any potential hazards that they find in the workplace.
2h. About Allergenic Hazards: The candidate will learn the threat of allergic food ingredients to allergy sufferers.
2i. Effects of Allergenic Hazards: The candidate will learn how to identify the symptoms of anaphylaxis.
2j. Prevention of Allergenic Hazards: The candidate will learn how to treat food in order to diminish the threat to people who suffer with allergies.
2k. Responding to an allergic reaction: The candidate will learn what steps to take if an allergic reaction occurs and what the potential consequences of failing to act in the event of an allergy attack are.
2l. About Physical Hazards: The candidate will learn common sources of physical contamination.
2m. Preventing Physical Hazard: The candidate will learn prevention techniques regarding physical hazards.
2n. About Chemical Hazards: The candidate will learn the common sources of chemical contamination.
2o. Preventing Chemical Hazards: The candidate will learn how to prevent chemical contamination.
Section Three: Personal Responsibilities
In this section the candidate will learn what the consequences of poor personal hygiene standards or poor technique are and how to maintain good hygiene practice. By the end of the section the candidate will be able to identify their personal responsibility in making sure that they keep themselves as hygienic as possible as well as their legal obligation to behave in a hygienic way.
3a. Hand Hygiene: The candidate will learn what facilities are necessary to ensure proper handwashing and how and when to wash hands.
3b. Hair Hygiene: The candidate will learn and understand the necessary protocol for ensuring that hair does not pose as a hazard.
3c. Protective Clothing: The candidate will learn why protective clothing is important for a food handler.
3d. Habits and Manners: The candidate will learn what the hazards are associated with skin infections and the need for suitable dressings as well as other hazards that can occur the workplace as a result of the food handler themselves.
3e. Reporting illness: The candidate will learn why reporting illness to their manager is important.
Section Four: Creating and Maintaining a Clean and Safe Workplace
In this section the candidate will learn how to create a clean and safe work environment and maintain it in congruence with the law. By the end of the section the candidate will understand how to organise a fridge and store food correctly, the importance of cleaning, how to clean effectively and the effect and deterrents of pests.
4a. Food Storage and Organisation: The candidate will be able to use their knowledge of contaminants and cross contamination to understand how to organise a fridge correctly to limit the threat of contamination. The candidate will learn how to store food correctly to ensure it is safe to consume.
4b. About Cleaning: The candidate will learn why thorough cleaning is so important to maintain in the workplace.
4c. How to Clean: The candidate will learn how to approach cleaning, how to use various cleaning chemicals, how to clean equipment properly, how to treat waste and the role of scheduled cleaning services in the workplace.
4d. Waste: The candidate will learn how to behave around waste and dispose of waste appropriately.
4e. About Pests: The candidate will learn what threats pest pose to food.
4f. Preventing Pests: how to deal with/deter pests.