Food Safety (inc. Allergens) Awareness

This course gives a comprehensive overview of Food Safety within Health and Social Care

Food safety is the responsibility of all staff, not just those employed in the kitchen. This course offers the in-depth information that learners need to ensure food safety practice is at the highest level. It highlights the risks posed by food poisoning and covers potential enforcement actions. In addition, the course deals with allergens, explaining the most common types and how they should be managed to avoid exposure to sensitive individuals.

  • Average study time:
    study time

    1 hrs

  • Personal development points (CPD):


  • Price:


Please enter the number of licences required.

Course Details

Food Safety Awareness course details:
  • Clear, attractive format
  • Real-life scenarios help illustrate key points
  • With videos and graphics to make an enjoyable learning experience
  • Written by an expert with over 20 years experience of health and social care training

Benefits for you

Food safety forms an important part of many different qualifications and learning frameworks. If you are working towards any of these, it is important to appreciate to what extent this course helps you in your goal.

This course has been mapped to the following (where it is applicable) –

Apprenticeship Standard for Adult Care Worker Level 2

  • E23 – Demonstrate how to reduce the spread of infection, including use of best practice in hand hygiene (this would have to be observed in the work place) 

The Care Certificate 

  • 8.1a (parts 1 & 2) - Describe the importance of food safety, including hygiene, in the preparation and handling of food

Course Syllabus

Section 1 – Introduction

  • Learning Objectives 
  • Mapping 
  • Meet The People 

Section 2 – Overview of Legislation and Guidance 

  • Introduction 
  • Employer Duties 
  • Employee Duties 
  • Enforcement 
  • Food Hygiene Rating Scheme 
  • Statistics 

Section 3 – Hazard Analysis and Critical Control Points (HACCP) 

Section 4 – Food Contaminants 

  • Contaminants I – Bacterial Pathogens 
  • Contaminants II – Viral Pathogens 
  • Contaminants III – Parasites/Parasitic Pathogens 
  • Contaminants IV – Moulds 
  • Contaminants V – Pests 

Section 5 – Food Poisoning, Contamination & Waste

  • Symptoms 
  • People at risk of food poisoning 
  • Food Contamination 
  • Food Waste 
  • Stock Rotation 

Section 6 – The Four C’s of Food Safety (cleaning, cooking, cross-contamination and chilling) 

  • Cleaning 
  • Cleaning II – Handwashing 
  • Cooking 
  • Cooking II – Reheating Food 
  • Cooking III – Hot Holding 
  • Cross-contamination 
  • Chilling (and cooling) 
  • Chilling II – Chill Holding 
  • Chilling III – The Fridge 
  • Chilling IV – The Freezer 
  • Chilling V – Low risk and High Risk Foods 

Section 7 – Allergens


                                    +21,000 STUDENTS        +9,400 COMPANIES          +100 COUNTRIES