Author: Dawn Evans

Course information

Infection prevention and control measures aim to ensure the protection of those who might be vulnerable to acquiring an infection…. Ok but why is this important?

Well every year at least 300,000 people develop a Health Care Associated Infection. This has a huge impact on the patient, the staff and the institution it occurs in. Whereas if there is good infection prevention and control, patients will have better health and more independence.

This course will start by defining infection prevention and control and explaining the impact of good and bad infection control. It then goes into detail about, the legislation that applies to infection control, the different types of microorganisms, how bacteria are transmitted, the chain of infection, and much more.

Number of modules: 7

Course Duration: 60 Minutes 
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)

Course Price: £25

Course information

Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, isn’t clear. However, most sufferers come from families that have a history of allergies, or related problems. Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry.

This course covers general allergies, food allergies and food intolerances and explain the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.

Number of modules: 9

Course Duration: 100 Minutes 
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)

Course Price: £35

Course information

In December 2008 the Food Standards Agency agreed a National Food Hygiene Rating Scheme. It is now running in all areas of Wales, Northern Ireland and in 99% of England.

In practice the rating scheme is designed to ensure that businesses that are broadly compliant with food law and are managing food safety risks will receive a rating of three … and those who are managing the risk well will receive a rating of four or five. However, significant lapses in any of the scoring criteria can also have a significant effect on the rating.

This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.

Number of modules: 6

Course Duration: 50 Minutes 
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)

Course Price: £35

Course information

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include:

 • Pubs, hotels, restaurants; 

• Supermarkets and retail environments; 

• Food and drink manufacturers; 

• Hospitals; 

• Care homes; 

• Schools;

Number of modules: 4

Course Duration: 75 Minutes 
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)

Course Price: £25

Course information

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:

• New employees with minimal or no prior food safety knowledge;

• Employees handling low-risk or wrapped foods (category A);

• Front of house employees, such as waiting or check out staff;

• Back of house employees, such as kitchen porters or warehouse staff.

Number of modules: 4

Course Duration: 50 Minutes 
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)

Course Price: £15

Course information

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing. 

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid crosscontamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. 

Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process. 

Number of modules: 8

Course Duration: 80 Minutes 
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)

Course Price: £35