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Show full transcript for Course overview video

Before we start this course, we will first look at what will be covered during the training. The course is dived into categories and in each category, there are a number of videos. You can pause and watch again any video of the course. We update our courses regularly and you will be able to see the replacement and 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 on 01206 805359, email support@protrainings.eu or use our online chat on any of our online sites. More information can also be found on www.protrainings.uk

You work through the course videos in order and to give you an idea of what the course will cover, the categories and videos on this course are: 

Firstly, the relevant legislation and regulations, the environmental health officer, training for people involved in food handling and food hygiene ratings.

Bacteriology and food poisoning is a category within the course and 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 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 within the course. We will discuss; dietary requirements, refrigeration, freezing and heating, egg precautions and 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 a decision.

This course has approximately 3 hours’ worth of video footage.