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Show full transcript for Course overview video

Before we start this course, we will first look at what is covered during the training. The course is divided into categories and within each category, you will find several videos. You can pause and watch again any of the videos in the course. We update our courses regularly and you will be able to see any replacements and also any new videos as they are released. This may be an online course, but if you have any questions during the course, you can contact us by phone, email, or use our online chat facility on any of our websites. You work through the course videos in order. And now we will give you an overview of what is contained in the course. In the first section, we look at relevant legislation and regulations, the environmental health officer, training for people involved in food handling and food hygiene ratings.

Bacteria and food poisoning is also a category within the course and we will talk about food poisoning and allergic reactions, types of infections, guidance in controlling E. Coli, types of infections, listeria and keeping food safe. Food contamination is also included in the course. This covers preventing food contamination, wearing jewellery in food production areas, effective cleaning, chopping board colours, pest control, storing hot food, fly control and restaurant workers. We will also talk about personal hygiene such as cleaning your hands properly, protective clothing in food production and personal responsibilities at work. Food storage and preservation is another category in the course. We will discuss dietary requirements, refrigeration, freezing and heating, egg precautions and the rules on keeping the water supply safe. In the final category, we will talk about food complaints, what food inspection visits are for and what they can do, registering a food business and how to make an appeal against the decision.