This is a Free Course!
Safe and Suitable Level 1
Note there is no certificate awarded for the free version of the course but achievement badges are awarded for completing Sections 1 and 2 when all lessons in each Section are completed.
In the ‘Safety Snippets’ Section individual lessons can be selected and achievement badges will be awarded for each lesson completed so you can ‘tailor’ your own learning needs.
You will also receive an achievement badge for completing the whole course.
Meanings of Terms Used
The Food Act 2014 requires that all food provided to customers must be safe and suitable
This lesson explains what “Safe Food” is
The second ‘arm’ of the main purpose of the Food Act is that food sold must be suitable
Also this lesson covers the legal provisions of food safety and suitability in regards to donated food
In my experience I know that many people get confused about expiry dates and that even applies to some food workers
This lesson will make the terms crystal clear
Critical Food Safety Issues
In this lesson you’re going to learn about the importance of having clean hands
Correctly washed and dried hands is important for everyone and is essential for all food handlers
In this lesson you will learn how to prevent adverse reaction and illness in those who are susceptible to food allergies
Potentially Hazardous Food
In this lesson you will learn about the different keeping qualities (or shelf life) and extra care required of foods that are high risk (potentially hazardous foods)
Safety Snippets (Just choose what you need!)
This written lesson covers the main points of why the places and the equipment that you used in food areas need to be safe and fit for purpose
This written lesson covers the main points of staff health and hygiene needed to protect food from contamination
This written lesson covers the issue of food deliveries to ensure that food you receive is safe and suitable
This written lesson covers the main points of safe storage of foods including frozen, chilled and dry foods
This written lesson covers the main points of safe cooking and reheating with particular reference to poultry and raw minced meats
This written lesson covers the main points of safe cooling of foods that have just finished cooking
Safe Serve to Customer
This written lesson covers all the main points you need to know about managing the safety of the food that you give to your customer/recipient!
Safe Temperatures – Potentially Hazardous Foods
This written lesson covers the main points of safe temperatures of those foods that pose the highest risk of involvement in food illnesses
Safe Fund Raising
This lesson covers the basic things that need to be considered if you are fund raising
Donating food has good social and environmental rewards
But there are still some rules for food that is donated