Hospitality Pathway

What is Food Hygiene?

An introduction to the content and format, followed directly by the first section of the course discussing "what is food hygiene?"

Food Hazards and Food Poisoning

This chapter covers Section 2 Food Hazards and Section 3 Food Poisoning.

How Food Becomes Unsafe

"How food becomes unsafe" is Section Four of this course. Because it is such a large and important section, it is split into sub-sections. This chapter covers an introduction to the subject and then goes on to cover sub-section 4a, Personal Hygiene.

Food Contamination

This chapter hosts sub-sections 4b and 4c, covering food contamination, in its various forms, and how time and temperature play a crucial role in food safety.

Cleaning and Sanitising & Premises and Equipment

This chapter concludes Section Four by covering how cleaning and sanitizing should be paramount within the food preparation area, and then goes on to discuss premises and equipment.

Food Handling Responsibilities

This chapter covers Section Five, Food Handling Responsibilities.

Common Terms Used in Food and Food Hygiene

This unit is all about common terms in food and food hygiene.

Food Safety Procedures

This unit takes a look at Food Safety Procedures, that are put in place to keep us all safe.

Introduction

This unit outlines the structure and how the rest of the units cover the content.

Introduction to Food Allergies

We begin with a look at the scale of food allergies and food hypersensitivity. This unit also provides an overview of food allergy symptoms and anaphylaxis.

Food Intolerances

Now it is time to look at food intolerances. By the end of this unit, you will have a good understanding of coeliac disease, allergens and hidden allergens so you'll be well equipped for the rest of the course and beyond.

Legislation and Labelling Regulations

We will look at food legislation and how it is enforced, as well as the different food types, ingredient listing, and the consequences of poor allergen management.

Safe Catering Environments

We'll explore food safety management systems, allergen ingredient recording, types of cross contamination, food preparation and storage, and transporting food to the customer, as well as checklists for managers, kitchen staff, service staff, and delivery and takeaway orders.

Introduction

This chapter gives a complete overview of the content.

The Importance of Good Customer Service

This unit is all about good service and how important it is to your customer.

How to Provide Good Customer Service

This unit focuses on how to give good customer service, from greeting and seating customers, to taking their orders.

Serving Food & Customer Complaints

Now we will turn our attention to how to serve food and round off the meal by clearing the table and presenting the bill. In addition, we outline how to deal with customer complaints.

Types of Drinks

Moving on from food, this unit examines what you need to know about different types of drinks, from wine and beer, to tea, coffee and soft drinks.

Types of Food

Here, we explore what you need to know about different types of food, from meat and fish, to poultry and vegetables. We also examine special diets that some customers have.

Upselling & Licensing Laws

This unit looks at upselling before examining the Licensing Act 2003 and your responsibilities under this law. Following on from this, we also look at age verification laws.