Booking options
£100
Course Images
Food Safety in Classrooms Refresher Training
Highlights
On-Demand course
4 hours
All levels
Description
Food Safety in Classrooms – Refresher (Online Training)
To register for the course, you MUST have your current Food Safety certificate available as this is a refresher course.
About this course
Our refresher course includes award of Level 2/Foundation Food Safety and accreditation for the national recognised framework for food teaching standards ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools:)
This course is designed specifically for those working in schools who have previously completed the Level 2/Foundation assessment and require an update of the health and safety documentation.
Training outcomes.
Refresh food safety knowledge in line with current guidance.
Update all required health and safety departmental documentation.
Implement good practice within the department.
Update Level2/Foundation award
Why this course is useful.
An opportunity to update departmental health and safety documentation.
Achieving the award of Level 2/Foundation Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 giving guidance and information that is designed specifically for schools and other education establishments.
What training standards are met?
Refresh Level 2/Foundation qualification in line with current guidance of 3 years.
Food teaching in secondary schools: A framework of knowledge and skills accreditation
9. Implementing good food safety and hygiene
9.1 Demonstrate and apply the principles of cleaning, preventing cross contamination, safe storage of food including chilling, cooking food thoroughly and reheating food until it is steaming hot;
9.2 Apply food safety information on food labels.
9.3 Describe food poisoning and its symptoms and risk of illness through bacterial contamination and multiplication;
9.4 Recognise common allergens and demonstrate how to reduce the risk of contamination and allergic reaction;
9.5 Understand the importance of good food safety and hygiene including knowing how to get ready to cook
Frequently Asked Questions
Can we pay by invoice or purchase order?
We don't take purchase orders or invoices for our courses. The money that we save on using automated systems is passed onto our teachers to provide very high quality, low cost courses. Booking in this way gives them instant access.
Can I pay by credit card?
PayPal is our payment processor for credit card and debit cards, so you do not need to pay by your PayPal account.
What is on-demand training?
ON Demand training is INSTANT access to a number of flexible on-line modules. You do these at your own pace. Your training is unlimited. You can visit at any time.
Your training may also be supported by LIVE on line meetings and access to a CHAT FORUM to ask questions.
How quickly can I access my course?
Paying on-line provides INSTANT access to the course content. Once you have paid, you will receive an email with instructions on how to log in. Do check you spam or junk as sometimes mail can hide there!
Once I have purchased my course how do I log in?
When you purchase training, you are asked to give your direct email and contact details. This email is used to log you in. TYPE IT CAREFULLY.
- If someone is booking on your behalf, such as the school finance officer - make sure they add you as the guest/participant and give your correct email address
- Its very important not to create multiple Cademy accounts. Just use your school email address. Otherwise it is difficult to log in and out of each email account and locate different courses.
Who is this course for?
Non-specialist teachers at Key Stage 3, part-time teachers, technicians who support in the classroom and early career teachers (ECT) who want to include more food science in their teaching.
Why is this course for Food Teachers?
- To update your Food Safety qualification.
- To meet the government standards for Teaching Food in Secondary Schools.
- To update your departmental documentation as part of your Due Diligence.
- Ensure good food safety practices throughout the department.
Course Content
10 sections•29 lessons
Welcome1 lessons
- 1Introduction
Section 1: Time and Temperature3 lessons
- 1Time and Temperature controls.
- 2Time and Temperature Activities
- 3Useful links and information
Section 2: Hazards in the Food Room3 lessons
- 1Hazards in the Food Room
- 2Hazards in the Food Room activities
- 3Useful links and info
Section 3: Food Poisoning3 lessons
- 1Food Poisoning
- 2Food Poisoning activities
- 3Useful links and info
Section 4: Allergen Awareness3 lessons
- 1Allergen Awareness
- 2Allergen Awareness Activities
- 3Useful links and info
Section 5: Good Practice in the Food Room3 lessons
- 1Good Practice in the Food Room
- 2Good practice in the food room activities
- 3Useful links and info
Section 6: HACCP3 lessons
- 1HACCP
- 2HACCP activities
- 3Useful links and info
Section 7: Risk Assessments4 lessons
- 1Risk Assessments
- 2Risk assessment activities
- 3Small Portable Appliances
- 4Useful links and info
Section 8: Legislation3 lessons
- 1Legislation
- 2Legislation activities
- 3Useful links and info
Summary and next steps3 lessons
- 1Next Steps
- 2Food Safety Refresher Assessment
- 3Feedback and What's Next?
Reviews
Material Covered
Facilitator
Organiser
Resources Provided
Location/Delivery
Communication