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Food spoilage, hygiene and safety (for teachers)
By British Nutrition Foundation
(45)- 30 Day Money Back Guarantee
- Completion Certificate
- 24/7 Technical Support
Highlights
On-Demand course
4 hours
All levels
Description
This course has been specifically created for secondary school food teachers. It will help to provide a foundation upon which the GCSE specification may be taught.
This course covers:
Module 1: Food safety
Module 2: Food spoilage
Module 3: Food poisoning
Module 4: Food preservation
Module 5: How we use microorganisms
Each module includes a short test, providing you with feedback on your progress.
On successful completion of a final assessment, a personalised BNF certificate is created. (The final assessment may be repeated).
The course will take approximately 3-4 hours to complete but does not have to be completed all at once. You can complete the course at your own pace – there is no time limit.
Your views are important to us and we welcome any feedback you would like to send. You can contact us by email postbox@nutrition.org.uk
Acknowledgement
We would like to extend our thanks to Ken Spears for providing technical advice and suggested content. Ken is a Fellow of the Institute of Food Science and Technology and An Associate Lecturer at Anglia Ruskin University.
course Content
6 sections•39 lessons
Food safety10 lessons
- Food hazards
- Food hygiene and preparation
- Introducing the 'danger zone'
- Cook, cool and store foods safely
- Best before and use by dates
- High risk foods
- Allergen control
- HACCP
- Qualifications and due diligence
- Module 1 Quiz
Food spoilage5 lessons
- Types of food spoilage
- Microbial growth conditions
- Rancidity and autolysis
- Detecting and avoiding spoilage
- Module 2 Quiz
Food poisoning5 lessons
- What is food poisoning?
- Bacteria and viruses
- Chemical and physical contaminants
- How food poisoning occurs
- Module 3 Quiz
Food preservation11 lessons
- Pasteurisation
- Sterilisation
- Canning
- Dehydration
- Chilling and freezing
- pH control
- Sugar and salt
- Vacuum packing and nitrogen
- Irradiation and UV
- Chemical preservation
- Module 4 Quiz
How we use microorganisms7 lessons
- History of microbe use
- Uses of bacteria
- Uses of yeasts
- Uses of moulds
- Risks of unpasteurised foods
- Resources
- Module 5 Quiz
Final Exam1 lesson
- Final exam
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