• Section 1: What is food hygiene?
• Section 2: The basic practices of food hygiene and safety
• Section 3: Food hygiene and safety in the workplace
• Section 4: Introduction to allergies and food labelling
• Section 5: How to identify and respond to allergies in children and young people
Section 1:
In this section, learners will explore the benefits of good food hygiene, and the dangers of poor food hygiene. This section will also cover the different types of food hazards, as well as the symptoms of food poisoning.
Section 2:
In this section, learners will look at ways to avoid food contamination, the importance of washing hands thoroughly, and how to dispose of food waste safely.
Section 3:
This section explores the differences between personal responsibilities and legal responsibilities in regards to food hygiene. Leaners will also cover the importance of PPE and how to identify the signs of infestation. Finally, learners will look at how illness should be reported, and what to expect during an official inspection.
Section 4:
In this section, learners will be introduced to allergens, allergies and intolerances. Learners will also look at the importance of food labelling, and the rules and regulations around what must be displayed on packaging, as well as what should be done if you suspect a product has been labelled incorrectly.
Section 5:
The final section covers the signs and effects of an allergic reaction, plus the steps that can be taken to reduce the risk of an allergic reaction. Leaners will also look at how to respond to a severe reaction, including anaphylaxis and how to administer an EpiPen. The importance of having policies and procedures in place for allergies within educational settings is also covered.
