Level 1 · Lesson 1
Responsibility and duty of care
Your responsibility and duty of care for food safety, in hospitality and food production.
Level 1Food hygiene basics
Level 1 page →The everyday practice: hygiene, contamination, temperature, cleaning and fitness to work. 7 lessons.
Level 1 · Lesson 2
Personal hygiene
Personal hygiene, handwashing, protective clothing, jewellery, hair and covering cuts.
Level 1 · Lesson 3
Types of contamination
The four types of contamination, how bacteria multiply, and high-risk foods.
Level 1 · Lesson 4
Cross-contamination
Cross-contamination, the routes it travels, fridge storage order and colour-coded equipment.
Level 1 · Lesson 5
Temperature control
The danger zone, chilled and frozen storage, cooking and reheating, hot holding, cooling and probing.
Level 1 · Lesson 6
Cleaning and disinfection
The difference between cleaning and disinfection, why order matters, contact time and clean as you go.
Level 1 · Lesson 7
Fitness to work
Fitness to work, the 48 hour rule, reporting illness and why dressings are blue and detectable.
Level 2The HACCP system
Level 2 page →What HACCP is, the seven principles, hazard analysis, critical control points and prerequisites. 7 lessons.
Level 2 · Lesson 1
What HACCP is and why it exists
What HACCP means, why prevention beats testing the finished food, and how it protects the whole food chain.
Level 2 · Lesson 2
Hazards and hazard analysis
The four hazard types, hazard versus risk, and how a hazard analysis examines a process step by step.
Level 2 · Lesson 3
The seven principles
The seven principles of HACCP in order, in plain language, and why each one builds on the last.
Level 2 · Lesson 4
Critical control points
What a critical control point is, why a step is critical, and how a CCP differs from a prerequisite.
Level 2 · Lesson 5
Critical limits, monitoring and corrective action
Critical limits, monitoring a CCP, and the corrective action that fires when a limit is breached.
Level 2 · Lesson 6
Prerequisite programmes
What prerequisite programmes are, why they are the foundation HACCP rests on, and how they keep CCPs few.
Level 2 · Lesson 7
The food handler's role
Where the food handler fits in HACCP, why every control depends on you, and what to do when something is wrong.
Level 3HACCP on the floor
Level 3 page →Monitoring, deviations, records, traceability, nonconformity and applying it all at work. 6 lessons.
Level 3 · Lesson 1
Monitoring a critical control point
How to monitor a CCP in practice, probing the core, cleaning the probe, recording at the time, and calibration.
Level 3 · Lesson 2
Deviations and corrective action
Recognising a deviation, taking the planned corrective action, when to escalate, and recording what happened.
Level 3 · Lesson 3
Records and documentation
Why records are evidence, due diligence, completing records at the time, and why a missing record counts against you.
Level 3 · Lesson 4
Traceability and stock control
First in first out, use-by versus best-before, labelling opened items, and how traceability finds affected product.
Level 3 · Lesson 5
Handling nonconformity
Putting suspect food on hold, reporting it, never hiding a problem, the escalation route, and recording it.
Level 3 · Lesson 6
Applying HACCP in your workplace
Temperature control across the whole flow, checks under pressure, allergens, and physical hazards, in kitchens and on production lines.
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