Food Safety & Hygiene for Catering Supervisors — Free Practice Course

When food makes someone ill, the first question isn’t who cooked it, it’s who was in charge. This free taster gives you a real feel for the supervisor’s side of food safety: the law you answer to, and the science behind every decision you make on a shift.

What the taster covers

• Where UK law puts responsibility, what an EHO can do, and how the due-diligence defence really works
• The microbiology behind an outbreak: spores, toxins, FAT TOM and the danger zone
• The critical temperatures for cooking, chilling, hot-holding and cooling
• A 15-question practice assessment to check what stuck

Course content

• Welcome: stepping up to supervisorLesson
• The law, and who carries the canLesson
• Where the responsibility sitsTopic
• What an EHO can doTopic
• The due-diligence defenceTopic
• The science: why food turns dangerousLesson
• Pathogens, spores and toxinsTopic
• FAT TOM and the danger zoneTopic
• The temperatures that keep food safeTopic
• That’s the taster: what nextLesson
• Food Safety & Hygiene for Catering Supervisors — Practice AssessmentQuiz