INTRODUCTION 3 lessons ▸

1 WELCOME TO THE CULTURE ACADEMY

2 WHY TAKE THIS COURSE?

3 WHAT YOU WILL LEARN

SECTION 1 — YOUR RESPONSIBILITIES AND THE LAW 7 lessons ▸

4 YOUR RESPONSIBILITIES FOR FOOD HYGIENE AND SAFETY

5 ROLES AND RESPONSIBILITIES

6 LEGAL NOTICES

7 SUPPORTING VULNERABLE ADULTS AND SERVICE USERS

8 DEAF AWARENESS & INCLUSIVE PRACTICE

9 KNOWLEDGE CHECK

10 UNDERSTANDING THE CORRECT ANSWER

SECTION 2 — YOUR RESPONSIBILITIES AND THE LAW 6 lessons ▸

11 FOOD SAFETY MANAGEMENT AND HACCP

12 FOOD SAFETY MANAGEMENT SYSTEMS

13 HACCP

14 DEAF AWARENESS & INCLUSIVE PRACTICE

15 KNOWLEDGE CHECK

16 UNDERSTANDING THE CORRECT ANSWER

SECTION 3 — YOUR RESPONSIBILITIES AND THE LAW 6 lessons ▸

17 ENVIRONMENTAL HEALTH OFFICERS AND GETTING HELP

18 ENVIRONMENTAL HEALTH OFFICERS (EHOs)

19 ASK THE EXPERT

20 DEAF AWARENESS & INCLUSIVE PRACTICE

21 KNOWLEDGE CHECK

22 UNDERSTANDING THE CORRECT ANSWER

SECTION 4 — FOOD POISONING AND MICROBIAL HAZARDS 6 lessons ▸

23 FOOD POISONING AND MICROBIAL HAZARDS

24 FOOD POISONING

25 MICROBIAL HAZARDS AND HOW TO CONTROL THEM

26 DEAF AWARENESS & INCLUSIVE PRACTICE

27 KNOWLEDGE CHECK: MICROBIAL HAZARDS

28 ANSWER: MICROBIAL HAZARDS

SECTION 5 — ALLERGENIC HAZARDS 6 lessons ▸

29 ALLERGENIC HAZARDS

30 ALLERGENIC HAZARDS AND THE 14 NAMED ALLERGENS

31 CONTROLLING ALLERGENS AND EMERGENCY SITUATIONS

32 DEAF AWARENESS & INCLUSIVE PRACTICE

33 KNOWLEDGE CHECK: THE 14 NAMED ALLERGENS

34 ANSWER: THE 14 NAMED ALLERGENS

SECTION 6 — PHYSICAL AND CHEMICAL HAZARDS 6 lessons ▸

35 PHYSICAL AND CHEMICAL HAZARDS

36 PHYSICAL HAZARDS

37 CHEMICAL HAZARDS

38 DEAF AWARENESS & INCLUSIVE PRACTICE

39 KNOWLEDGE CHECK: CHEMICAL STORAGE

40 ANSWER: CHEMICAL STORAGE

SECTION 7 — CROSS-CONTAMINATION 9 lessons ▸

41 CROSS-CONTAMINATION

42 WHAT IS CROSS-CONTAMINATION?

43 USING THE RIGHT CHOPPING BOARD

44 NEVER WASH RAW CHICKEN

45 USING THE RIGHT CLOTH

46 SAFE DISPOSAL

47 DEAF AWARENESS & INCLUSIVE PRACTICE

48 KNOWLEDGE CHECK: RAW CHICKEN

49 ANSWER: RAW CHICKEN

SECTION 8 — HIGH AND LOW-RISK FOODS AND TEMPERATURE CONTROL 6 lessons ▸

50 HIGH AND LOW-RISK FOODS AND TEMPERATURE CONTROL

51 HIGH-RISK AND LOW-RISK FOODS

52 TEMPERATURE CONTROL AND BACTERIA

53 DEAF AWARENESS & INCLUSIVE PRACTICE

54 KNOWLEDGE CHECK: TEMPERATURE DANGER ZONE

55 ANSWER: TEMPERATURE DANGER ZONE

SECTION 9 — REFRIGERATION, DELIVERIES AND DATE LABELS 6 lessons ▸

56 REFRIGERATION, DELIVERIES AND DATE LABELS

57 REFRIGERATION AND FOOD DELIVERIES

58 USE-BY AND BEST BEFORE DATES

59 DEAF AWARENESS & INCLUSIVE PRACTICE

60 KNOWLEDGE CHECK: USE-BY DATES

61 ANSWER: USE-BY DATES

SECTION 10 — STOCK ROTATION 5 lessons ▸

62 FOOD STORAGE

63 STOCK ROTATION

64 DEAF AWARENESS & INCLUSIVE PRACTICE

65 KNOWLEDGE CHECK: FIFO STOCK ROTATION

66 ANSWER: FIFO STOCK ROTATION

SECTION 11 — CLEANING AND DISINFECTION 6 lessons ▸

67 CLEANING AND PERSONAL HYGIENE

68 WHY WE CLEAN, AND CLEAN AS YOU GO

69 EFFECTIVE CLEANING, DISINFECTION AND DISHWASHERS

70 DEAF AWARENESS & INCLUSIVE PRACTICE

71 KNOWLEDGE CHECK: CLEANING AND DISINFECTING

72 ANSWER: CLEANING AND DISINFECTING

SECTION 12 — PERSONAL HYGIENE AND PROTECTIVE CLOTHING 6 lessons ▸

73 CLEANING AND PERSONAL HYGIENE

74 HAND WASHING AND PERSONAL HYGIENE

75 PROTECTIVE CLOTHING, REPORTING ILLNESS AND FIRST AID

76 DEAF AWARENESS & INCLUSIVE PRACTICE

77 KNOWLEDGE CHECK: REPORTING ILLNESS

78 ANSWER: REPORTING ILLNESS

SECTION 13 — WASTE MANAGEMENT AND PEST CONTROL 6 lessons ▸

79 CLEANING AND PERSONAL HYGIENE

80 WASTE MANAGEMENT

81 PEST CONTROL

82 DEAF AWARENESS & INCLUSIVE PRACTICE

83 KNOWLEDGE CHECK: PEST CONTROL

84 ANSWER: PEST CONTROL