Description

---

The Safe Approach to Food Preparation eLearning course provides learners with an understanding of the principles and practices required to prepare and handle food safely.

The course explores common food safety hazards and the importance of maintaining appropriate hygiene throughout food preparation activities. Learners will consider practical measures for preventing contamination, handling and storing food appropriately and maintaining clean and hygienic food preparation areas.

---

Who Should Attend?

• Employees involved in preparing or handling food.
• Catering and hospitality personnel.
• Kitchen and food service employees.
• Employees working in food preparation environments.
• Care and support workers involved in preparing food for others.
• New starters requiring basic food preparation safety awareness.
• Anyone requiring an understanding of safe food preparation and hygiene practices.

---

What You Will Learn

• The importance of safe food preparation.
• Understanding common food safety hazards.
• Awareness of biological, chemical, physical and allergenic hazards.
• Recognising how food can become contaminated.
• Understanding the risks associated with cross-contamination.
• Preventing cross-contamination during food preparation.
• Maintaining appropriate personal hygiene.
• Understanding effective hand hygiene when handling food.
• Recognising when hands should be washed.
• Wearing appropriate clothing and protective equipment where required.
• Understanding when illness or symptoms should be reported.
• Maintaining clean and hygienic food preparation areas.
• Cleaning and sanitising food preparation surfaces and equipment appropriately.
• Using utensils and food preparation equipment safely and hygienically.
• Separating raw and ready-to-eat foods appropriately.
• Handling raw foods safely.
• Understanding the importance of appropriate food storage.
• Maintaining suitable storage temperatures.
• Understanding the importance of temperature control.
• Safe principles for cooking and reheating food.
• Cooling food appropriately where required.
• Checking food for signs of deterioration or contamination.
• Understanding date labels and appropriate stock rotation.
• Handling food waste appropriately.
• Recognising the importance of allergen awareness during food preparation.
• Preventing unintended allergen cross-contact.
• Following workplace food safety procedures.
• Reporting food safety concerns appropriately.
• Contributing to safe and hygienic food preparation practices.

---

Course Delivery

This course is delivered as self-directed eLearning through the ELMO learning platform.

Learners can work through the course at their own pace and can move backwards and forwards through the learning content as required. The course does not need to be completed in one sitting, allowing learners to leave and return to their training where necessary.

Interactive activities may be included throughout the course to reinforce key learning points.

---

Assessment

Knowledge and understanding are checked through online assessment activities. Depending on the course content, these may include multiple-choice questions, matching exercises, drag-and-drop activities and image-based questions.

A minimum score of 70% is required to successfully complete the course.

---

Certification

Upon successful completion of the course and assessment requirements, learners will receive a UK Rural Skills (UKRS) Accredited Certificate of Training.

This is an awareness-based eLearning course and should be used alongside appropriate workplace food safety procedures, supervision and any role-specific practical training required for the food handling and preparation activities being undertaken.

---

Course Duration

The course is self-directed and learners can progress through the content at their own pace. Completion time may therefore vary depending on the individual learner.

---

Share this course:

     Tweet

---

Related courses

---

Health and Safety Personal Protective Equipment (PPE) - Selection and Safe Use

Health and Safety Being Proactive in Safety

Health and Safety Safer Food Better Business incl Hygiene Training

Health and Safety PA1: Pesticides Foundation Module

Health and Safety Health and Safety Induction for Harvest Staff