Emergency First Aid at Work 88, 3-day First Aid at Work 219, 1-day Paediatric First Aid 77 1-day Emergency First Aid at Work (RQF) ; 3-day First Aid at Work (RQF). HSE-approved courses: 1-day  Emergency First Aid at Work  85, 3-day First Aid at Work  215, 2-day Paediatric First Aid 99.  
	Tel 020 8133 8552. Email: admin@londonfirstaidtraining.com
Tel: 020 8133 8552; Email: admin@londonfirstaidtraining.com
Terms |
Non-First Aid courses

Manual Handling (3 hours)

Moving&Handling People (1 day)

Fire Safety Awareness (3 hours)

Fire Marshal (1 day)

Health&Safety (3 hours)

Infection Control (3 hours)

Food Hygiene (3 hours)

Diabetes Awareness (3 hours)

Epilepsy and Rescue Med(1 day)

Medications Admin(3 hours)


Food Hygiene

Washing vegetable.

Duration:Half day

Certificate: Valid for 3 years.

Course Description and Content:

Our Food Hygiene course covers all the basics on food preparation, regulations, precautions and care when preparing food for others. The course covers regulations, preparation, storage, infections, cross contamination, reporting, PPE, date marks, reporting illness and basic first aid in the kitchen.

The content of this course have been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement.

Food Hygiene Level 2 Course Curriculum Includes:

Washing vegetable.
  • Food Hygiene Legislation
    • o Relevant Legislation
    • o The Environmental Health Officer
    • o HACCP
  • Bacteriology and Food Poisoning
    • What are bacteria and how do they grow and affect us
    • How we control their growth
    • Food poisoning and its effect
    • Types of infections
    • Chemicals and foreign objects
    • Natural plant foods and allergies
  • Food Contamination
    • Cross contamination
    • Ways of preventing cross contamination
    • Chopping board colours
    • Pest control
    • Hot food display units
    • Working at a bar
    • Serving in a restaurant
  • Personal Hygiene
    • Hand washing and hand gels
    • Protective clothing
    • Reporting Illness
    • First Aid Kits for food preparation
    • How you need to act at work
  • Food storage and Preservation
    • Date marks, damaged food and record keeping
    • Food Preservation Methods
    • Heating, Refrigeration and freezing
    • Egg precautions
    • Dietary Requirements