UNIT 1  |   WHY FOOD HYGIENE IS IMPORTANT

Why food hygiene is important; Understanding food hygiene; What is food poisoning?; Types of food poisoning; Who are high risk?; Key principles of food poisoning

UNIT 2  |   LEGISLATION

Food hygiene legislation; Personal Hygiene; General food law; Food Safety ACT; Labelling legislation; Enforcement; Summary

UNIT 3  |   HACCP

Principles of HACCP; Control Points; Critical Limit; Summary of HACCP

UNIT 4  |   MICRO-ORGANISMS

Bacteria types; Viruses; Mould; Yeast; Low and high risk foods; Parasites

UNIT 5  |   CONTAMINATION HAZARDS AND CONTROL

Contamination; Allergen Hazards; Food allergens; Allergic reaction; Physical hazards; Chemical hazards; Sources, vehicles and routes; How to prevent common contamination scenarios; Hygiene; Colour-coding; Monitoring; FIFO; Temperatures

UNIT 6  |   CLEANING AND SANITATION

Maintenance; Personal hygiene and training; Hygiene hazards posed by food handlers; Handwashing facilities; Good handwashing practice; Basic hygiene; First Aid; Uniforms; Pest control

UNIT 7  |   DESIGN

Services and characteristics; Work services; Premises plant and equipment; Premises and structure; Services; Storage, distribution and transport; Zoning; Waste Management

• Provide managers with the knowledge to maintain high food hygiene standards across their team.
• Help food businesses keep consumers safe, meet regulations and achieve a 5-star rating

Good Food Hygiene refers to the range of practices during the reparation, cooking, service, and sales phases that together ensure all customers receive food that is safe to eat.

Food Safety is a wider term that refers to a range of practices that include Food Hygiene but also include the HACCP principles.  For example, effective management systems, planning, traceability, documentation, and specific hazard analysis within your own business.

Another way to think about the difference is that Food Safety is about all the long-term aspects of running a compliant business.   While Food Hygiene is about the day-to-day behaviours required that keep food safe to eat.

• Memorable, motion-graphic content
• Fully accredited Level 3 training
• Study anywhere with an internet connection
• Clear enrolment and reporting dashboard
• Licenses purchase remain until used
• Verifiable, CPD-accredited certificate
• Carbon neutral training solution

UNIT 1  |   WHY FOOD HYGIENE IS IMPORTANT

Why food hygiene is important; Understanding food hygiene; What is food poisoning?; Types of food poisoning; Who are high risk?; Key principles of food poisoning

UNIT 2  |   LEGISLATION

Food hygiene legislation; Personal Hygiene; General food law; Food Safety ACT; Labelling legislation; Enforcement; Summary

UNIT 3  |   HACCP

Principles of HACCP; Control Points; Critical Limit; Summary of HACCP

UNIT 4  |   MICRO-ORGANISMS

Bacteria types; Viruses; Mould; Yeast; Low and high risk foods; Parasites

UNIT 5  |   CONTAMINATION HAZARDS AND CONTROL

Contamination; Allergen Hazards; Food allergens; Allergic reaction; Physical hazards; Chemical hazards; Sources, vehicles and routes; How to prevent common contamination scenarios; Hygiene; Colour-coding; Monitoring; FIFO; Temperatures

UNIT 6  |   CLEANING AND SANITATION

Maintenance; Personal hygiene and training; Hygiene hazards posed by food handlers; Handwashing facilities; Good handwashing practice; Basic hygiene; First Aid; Uniforms; Pest control

UNIT 7  |   DESIGN

Services and characteristics; Work services; Premises plant and equipment; Premises and structure; Services; Storage, distribution and transport; Zoning; Waste Management

• Provide managers with the knowledge to maintain high food hygiene standards across their team.
• Help food businesses keep consumers safe, meet regulations and achieve a 5-star rating

Good Food Hygiene refers to the range of practices during the reparation, cooking, service, and sales phases that together ensure all customers receive food that is safe to eat.

Food Safety is a wider term that refers to a range of practices that include Food Hygiene but also include the HACCP principles.  For example, effective management systems, planning, traceability, documentation, and specific hazard analysis within your own business.

Another way to think about the difference is that Food Safety is about all the long-term aspects of running a compliant business.   While Food Hygiene is about the day-to-day behaviours required that keep food safe to eat.

• Memorable, motion-graphic content
• Fully accredited Level 3 training
• Study anywhere with an internet connection
• Clear enrolment and reporting dashboard
• Licenses purchase remain until used
• Verifiable, CPD-accredited certificate
• Carbon neutral training solution