Convenient Basic Food Safety Training

The advance of interactive technology has meant that several of the food safety training courses which for a long time required a journey to a training centre have been created in an e-learning format.

These easily accessible online training packages can be utilised from the convenience of the business premises.

This should prompt business owners and management to invest in a food safety course online so that their employees are working to the correct legislation and standards.

The benefits of studying online include the lack of travel and the cost and time effectiveness for the business.


The higher level 4 management/supervisor course is still rolled out in a training centre or on site because it is far more in depth than levels 1, 2 and 3 for employees.

Of course management and supervisors still need to be trained at these levels, this is simple to organize.

Reputable companies like Food Alert in London manage food safety training online with courses that have been certified by either the Chartered Institute for Environmental Health (C.I.E.H.) or the Royal Society of the Protection of Health (R.S.P.H.)

A food safety course online at the most basic level would be at level 1.

This normally takes a couple of hours to complete and it acts as an induction tool so that new employees can become aware of their responsibilities with regards to food safety.

Also, front desk staff that come in to contact with food but are not occupied in the kitchen can be briefed on food hygiene.

The training can be used effectively with employees who have English as a second language or if someone has learning difficulties.

The CIEH level 1 food safety course online relates the necessity of food safety, food hygiene, cleaning and the risks of contamination.

At the end of the course there is a multiple choice test comprised of fifteen questions of which thirteen must be answered correctly.

It’s a great starting point or refresher for employees.

CIEH Level 2 Food Safety online training is an essential course for anyone involved in food preparation, manufacture or retailing.

This is more in depth than the level 1 online training and it deals with food safety at a practical task level.

Topics covered are:

  • Food safety and hygiene hazards
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and reheating
  • Food handling
  • Legislation
  • The principles of safe food storage
  • Cleaning
  • The food premises
  • Equipment

Not only does the student appreciate the ramifications of actions and the legislation which must be adhered to, they also learn how to identify and minimise risks.

For example, not selecting the same utensil for cooked and uncooked food makes cross contamination avoidable.

The course takes approximately four hours to complete. There’s a twenty question test of which fifteen questions must be answered correctly to achieve a pass.

Basic food safety training has never been easier to organise. Take advantage of resources today.

Solidify Dried Food – Just Add Water

Solidify Drying is the procedure used to expel most all water from sustenance. It expels all things considered 98% of water substance. The stop dry process is not the same as lack of hydration. The primary distinction amongst dried out and solidify dry nourishment is the way it is dried. Despite the fact that the procedure is more confused than the few stages that I’ll detail the essential procedure of stop dried nourishment is that it’s first glimmer solidified and after that put into a vacuum chamber that dries the sustenance. While getting dried out sustenance, the nourishment is additionally put into a drying chamber where air evacuates the water. Both strategies yield extraordinary results and either technique is utilized relying upon the sort of nourishment that should be dried. Diverse nourishments are more qualified for stop drying versus drying out and visa-versa. New vegetables work better to stop dry where noodles are better got dried out. Here are a portion of the key advantages:

State – It keeps the sustenances unique flavor, healthful and dietary esteem and it’s nourishment shading, size and shape. The nourishment is kept up similarly as it was before the stop dry process, just without the greater part of the water.

Estimate – This procedure diminishes the measure of the sustenance and thusly the measure of space required to store it. This takes into consideration organizations that make sustenance solidify dried to bundle the nourishment in one of a kind and frequently space sparing bundling.

Weight – With almost the majority of the water evacuated, the weight is significantly decreased. This makes an exceptionally compact item. Something you could stick in a rucksack for an overnight outdoors trip and not know it’s there.

Timeframe of realistic usability – In the stop dry express, the sustenance can convey a long time span of usability. It enormously diminishes nourishment waste. Hence, mass stop dried sustenance is normally utilized for crisis nourishment stockpiling.