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1. Module 1. Food safety and you

   Every person who works with food in the UK has a part to play in keeping customers safe. You do not need to know every law, but you need to know what is expected of you from your first day.

   What you will learn

   • Explain why food safety matters.
   • Say who oversees and enforces the food rules in the UK.
   • Describe what you must do as a food handler.

   Key points

   • Food safety protects customers and keeps the business open.
   • In the UK, the FSA (and Food Standards Scotland) oversee the rules and council Environmental Health Officers inspect.
   • Every food handler must be supervised and instructed or trained to suit their job.

   Based on: Food Safety Act 1990; Regulation (EC) No 852/2004 as retained in UK law; Food Hygiene Rating Scheme.

2. Module 2. Personal hygiene and illness

   You carry bacteria on your hands, skin, hair, nose and mouth. Good habits stop them reaching food.

   What you will learn

   • Wash your hands the right way, at the right times.
   • Dress and behave correctly in a food area.
   • Know when you must not work with food.

   Key points

   • Wash hands in the handwash basin, with soap, for at least 20 seconds.
   • Gloves never replace handwashing.
   • Report diarrhoea, vomiting and other symptoms before you start work. Stay away for 48 hours after symptoms stop.

   Based on: Food Safety Act 1990; Regulation (EC) No 852/2004 as retained in UK law; Food Standards Agency guidance.

3. Module 3. Keeping food safe

   Food can be contaminated by bacteria, chemicals, objects and allergens. Temperature also matters: bacteria grow fast in warm food.

   What you will learn

   • Name the four types of hazard.
   • Stop cross-contamination.
   • Know the key temperatures for chilled, frozen and hot food.

   Key points

   • There are four hazards: microbiological, chemical, physical and allergenic.
   • Raw food goes below ready-to-eat food, with separate boards and knives.
   • The danger zone is 5°C to 63°C. Fridges at 5°C or below, hot holding at 63°C or above.

   Based on: Food Safety Act 1990; Regulation (EC) No 852/2004 as retained in UK law; Food Standards Agency guidance.

4. Module 4. Cleaning, waste and pests

   A clean workplace gives bacteria and pests nowhere to live.

   What you will learn

   • Tell the difference between cleaning and disinfecting.
   • Clean as you go and follow the cleaning schedule.
   • Spot the signs of pests and report them.

   Key points

   • Clean first, then disinfect. Follow the label.
   • Clean as you go, and follow the cleaning schedule.
   • Report any sign of pests to your manager at once.

   Based on: Food Safety Act 1990; Regulation (EC) No 852/2004 as retained in UK law; Food Standards Agency guidance.

5. Module 5. Allergens: the basics

   A tiny amount of an allergen can cause a serious reaction. Getting it wrong can kill.

   What you will learn

   • Name the 14 allergens.
   • Answer a customer's allergy question safely.
   • Avoid allergen cross-contact.

   Key points

   • There are 14 allergens that must be declared.
   • Customers must be able to find out which allergens are in every dish. Food prepacked on site needs a full ingredients label.
   • Never guess. If you are not sure, ask. In an emergency, call 999.

   Based on: Food Information Regulations 2014; Natasha's Law (prepacked for direct sale labelling, from October 2021); Food Standards Agency guidance.

HygieneReady certificates confirm completion of training. They are not a regulated qualification. Definitions of the key terms are in the glossary.