download.jpeg

 

The course is undertaken by those working in catering the course is industry recognised and has no expiry date.

This course is provided free-of-charge to those working in the Priory Cafe.

Additionally the course is in line with EU Regulation 852/2004 Hygiene for Foodstuffs which requires that those who handle food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.

 

The course is structured as follows:

Unit 1              Basic Food Hygiene
Unit 2             Contaminants in Food
Unit 3             Cooking & Storing Food Safely
Unit 4             Cleaning & Waste Disposal
Unit 5             Kitchen Layout
Unit 6             The Law
Unit 7             Virtual Campus Marked End Assessment

Each module has a set of six questions as an end-of-module assessment serving as formative assessment.

The modules are accessed via the links below:

Online Unit 1      http://direct-learning.co.uk/food-hygiene/unit-1/index.htm
Online Unit 2      http://direct-learning.co.uk/food-hygiene/unit-2/index.htm
Online Unit 3      http://direct-learning.co.uk/food-hygiene/unit-3/index.htm
Online Unit 4      http://direct-learning.co.uk/food-hygiene/unit-4/index.htm
Online Unit 5      http://direct-learning.co.uk/food-hygiene/unit-5/index.htm
Online Unit 6      http://direct-learning.co.uk/food-hygiene/unit-6/index.htm

Unit 7 serves as a summative assessment and corresponds to the learning outcomes of Ofqual QCF L2 Award in Food Safety in Catering.

The learner will:

1. Understand how individuals can take personal responsibility for food safety.
2. Understand the importance of keeping him/herself clean and hygienic.
3. Understand the importance of keeping the work areas clean and hygienic.
4. Understand the importance of keeping food safe.

On completion of Modules 1-6 please contact Simon Hilton at simon.hilton@capitaltutorials.co.uk for a link to Unit 7 to be sent