Topic outline

  • Introduction

    If you are involved in the storage and/or preparation of food for other people, it is important that you are able to carry out these tasks in a way that ensures their health and safety is not put at risk.  This course covers the following areas:

    1.  Your legal responsibilities
    2.  Food safety
    3.  Personal hygiene and your responsibilities
    4.  Hazard Analysis and Critical Control Points (HACCP)
    5.  Maintaining high standards of cleanliness
    6.  Temperature control
    7.  Safe food practices (including cross contamination)
    8.  High risk foods


    There is an assessment at the end of the course.  Remember to take a screenshot of your final assessment score to confirm your completion of this course.  The guide below will help you if you are unsure how to do this.


  • Food Hygiene Awareness E-learning

    Click on the course link to get started.  The course will open in a new window.