Basic Food Hygiene Training | E-learning

Essential safety, storage and food hygiene training for healthcare staff who prepare or serve food

During production, storage or serving of food, serious health hazards can occur without the appropriate safe practices in place. This Basic Food Hygiene training e-learning gives you the knowledge to maintain all areas of food safety, as well as your legal responsibilities.

This interactive online e-learning is suitable for anyone who handles, prepares or serves food within the healthcare industry. It covers a range of food hygiene areas, including bacterial risk, temperature control, contamination, storage and your legal responsibilities.

Developed by industry experts, this food hygiene training can be used to introduce staff to the basic principles of food safety, or support previous training to reinforce learning.

Basic food hygiene training is essential to meet your responsibilities to protect your patients, customers and staff.

What will I learn?

By the end of this online Basic Food Hygiene e-learning, you will be able to:

  • Define food safety and basic food hygiene
  • Outline what the law says about food safety
  • Describe how food becomes unsafe to eat, and how to prevent it happening
  • State the effects of eating unsafe food
  • Recognise potential sources of bacteria

Who should take this course?

This online Basic Food Hygiene training is suitable for anyone who for anyone who handles, prepares or serves food within the healthcare industry.

Applicants must be proficient in written and spoken English. (Contact us to find out about our bespoke multi-lingual courses.)

escalla Healthcare courses

escalla Healthcare is one of the UK’s leading healthcare education providers, and celebrates over 25 years of working in the health sector.

Our bespoke and off-the-shelf catalogue utilise the latest interactive learning techniques and platforms. Learners benefit from informative and engaging content, with built-in assessment, certification and hosting options.

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basic food hygiene course Content

  • The importance of food hygiene
  • Definitions
  • Reasons food becomes unsafe
  • Food Safety Act 1990
  • Legal responsibilities and consequences
  • Due diligence
  • Food safety management
  • Typical cases
  • Risks of contaminated food
  • Symptoms
  • Microorganisms
  • Bacterial growth
  • Sources
  • Correct temperatures
  • Using temperature probes
  • When to wash your hands
  • Effective hand washing
  • Effective cleaning
  • Using and selecting cleaning cloths
  • Illness and wounds
  • Personal protective equipment (PPE)
  • Cleaning schedules
  • Serving food
  • ‘Use by’ and ‘best before’
  • ‘First-in, First-out’
  • Food waste management
  • Pests
  • Pest control
  • The FSA 4C’s
  • Key points to remember