Food safety and hygiene for school staff

This course deals with the basic principles of food safety and hygiene.
It’s suitable for classroom staff and regular support staff and volunteers, who occasionally handle food at school as part of their role and/or for their own consumption.

This includes:

• Teachers
• Teaching assistants
• Non-teaching staff, such as lunchtime supervisors and office staff

Teachers of food technology, or members of school staff who regularly handle food at school (such as staff who regularly prepare meals, snacks and drinks for pupils) should take training in food hygiene appropriate to their role (e.g. Level 2 training in food safety and hygiene).

Under the Early Years Foundation Stage (EYFS) statutory framework, it’s a requirement that all staff involved in preparing and handling food receive training in food hygiene. These staff must receive a level of training appropriate to the work that they do.

By the end of this course, you’ll be able to:

• Identify the 4 Cs of food hygiene – cleaning, cooking, chilling and cross-contamination
• Identify the different types of hazards in food safety
• Explain how to store and transport food safely
• Explain how to use personal hygiene to prevent illness
• Understand how food allergies relate to food hygiene and safety in school
• Recognise the symptoms of food poisoning and know what to do
  

Please note: our allergies and anaphylaxis course covers allergy management in more detail, including how to respond in an emergency.