Why Online?
e-learning is the way of the future; now the norm in the US, it has recently begun to gather momentum here. And it's easy to see why: it is cost effective, time spent off the premises is negligible and it allows unlimited numbers of people to train at the same time.
At learnpurple we believe that people's learning styles and abilities vary.
- To make learning more effective:
- Our online learning products are clear, simple and 'common sense'
- The learner continues at his own pace, choosing what he wants to learn at a time convenient to him. The courses engage the learner. They solve problems rather than being given answers
- For some courses, online tutors provide a further source of support
Modules can be repeated and recapped to ensure robust learning - Learning can be tracked and monitored to enable management control
- And most importantly for the success of any form of training, our e-learning packages are fun.
Modules
There are eight modules, and a final exam. The modules you will study are:
Food Hygiene, food-borne illness and food safety
The first module will teach you all about what food hazards are, how to spot them, and how to prevent them. It explains what micro organisms are, and what conditions they thrive in, as well as the causes and effects of contaminated food. This is split into five short, interactive lessons
The contamination of Delivered and Stored Food
The second module teaches you all about how and where to store food to best avoid contamination and bacteria growth, and to ensure the food remains hygienic
Food Preservation
Module 3 takes you through food preservation, the processes and methods involved, and how to stop pathogens from ruining the food
Food Premises, their layout and equipment
The fourth module discusses how best to design and layout your kitchen, to create and maintain a hygienic environment for food preparation
Methods of cleaning, waste and pest control
This module teaches you all about sources of contamination, and methods of cleaning and maintaining your kitchen that keep bacteria and pests under control
Personal hygiene, and health and safety
Module 6 focuses on you, with advice for controlling human related contamination, which personal habits to avoid, and the importance of protective clothing
The food safety procedure: HACCP
This module looks at HACCP procedure, and will tell you what is required of you to make sure your kitchen is a safe, hygienic environment for preparing food
Your legal responsibilities as a food handler
The last module explains what your legal responsibilities as a food handler are. It explains the legislation involved, and the procedure to follow if someone does become ill. It will also explain the powers and role of environmental health officers
Final Exam
The final exam is for you to prove your knowledge as a food handler, and on passing you will receive a certificate proving you are Level 2 Food Hygiene qualified! Good Luck!
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