Food Safety & Hygiene FAQs & Resources

As a leading provider of Health & Safety eLearning, our experts are often asked about Food Safety and Hygiene. We've collected all of those questions and answered them for you below...

Food Safety & Hygiene FAQs

What are Food Hygiene Practises?

Good practices are required to ensure that food is fit for consumption. This involves good personal hygiene, good food storage, preparation and thorough cleaning of food preparation areas. 

What are food hygiene ratings?

These ratings are given by the Food Standard Agency. They can be found online or at the premises of the building. This rating indicates whether this business is keeping to the standards of the Food Hygiene Law. 

What is a food hygiene policy?

This document should be held by businesses to show their commitment to hygienic food preparation, storage and selling. It will detail how they will use a HACCP (Hazard Analysis and Critical Control Points) system and what they will do to adhere to these practices. 

What are the hygiene hazards?

The 4 major hazards are: 

  • Microbial (bacterial) hazards
  • Physical hazards
  • Allergenic hazards
  • Chemical hazards

They could cause food poisoning, allergic reactions or cause injury. 

How long do food certificates last?

These certificates are not a legal requirement, however, it is considered best practice to demonstrate that employees have up-to-date knowledge and training. Training should be done regularly and according to risk assessments, best industry practice is to renew the certificate every 3 years. 

Is Food Hygiene training a legal requirement?

The Food Safety and Hygiene (England) Regulations 2013 state that it is a requirement that all food handlers are trained in food safety. There are two Food Safety training courses available at iHASCO, Food Safety & Hygiene Level 1 and Food Safety & Hygiene Level 2.

Who carries out a food hygiene inspection?

Environmental Health Officers and Trading Standards Officers carry out these inspections. They do not have to announce themselves before they arrive at your business and they look out for these things:

  1. How the businesses document food safety and how they manage it
  2. The condition of the businesses premises
  3. How hygienically the food is handled

FAQs regarding our Food Safety & Hygiene courses

What approvals do these courses have?

This course is CPD accredited and IOSH Approved.

Who are these courses suitable for?

The course is suitable for all employees who regularly handle their food as part of their job. 

What devices are these courses available from?

Our courses can be completed on a range of devices, they’re compatible with Desktops, laptops, mobile phones, iPads and other tablets

How long is my certificate valid for?

It is up to the training administrator of the employee as to when training needs to be refreshed. However, to stay up-to-date with legislation, we recommend that training should be renewed every year.

Documents and resources

  • A Cleaning Checklist for Kitchens

    A simple cleaning checklist for all kitchens to use!

  • Food Safety and Hygiene - Cleaning Rota

    This is an example CLEANING ROTA.
    There should be a cleaning routine or rota. This ensures cleaning is done regularly and systematically, so nothing gets missed. A good cleaning rota should be written down and say what must be cleaned, when, how and by whom and every time the cleaning is done the time and date written down with the signature of the person who did it.

  • Food Safety and Hygiene - Food Product Delivery Record

    This is an example FOOD PRODUCT DELIVERY FORM.
    It’s really important to make sure that any foods and ingredients that are delivered to you arrive in good condition. It’s no good making sure you’re careful in your preparation, cooking and serving if you’re already using foods that have arrived contaminated or damaged in some way!

  • Food Safety and Hygiene - Freezer Temperature Record

    This is an example FREEZER TEMPERATURE RECORD FORM..
    It’s important that temperatures inside fridges and freezers are correct. They should be checked regularly and the temperatures recorded.

  • Food Safety and Hygiene - Fridge Temperature Record

    This is an example FRIDGE TEMPERATURE RECORD FORM..
    It’s important that temperatures inside fridges and freezers are correct. They should be checked regularly and the temperatures recorded.

  • Food Safety and Hygiene - Hot-hold Food Display Record

    This is an example HOT-HOLD FOOD DISPLAY RECORD FORM.
    It’s a legal requirement throughout the UK that food which is on display for sale and has been cooked or reheated must be kept at a temperature of 63°C or above. Foods can be kept at 63°C for up to 2 hours. If any food is left after this time it must be thrown away, reheated to 63°C or above or cooled as quickly as possible to 8°C or below.

  • Food Safety and Hygiene - Training Checklist 1

    This is the first page listing the TOPICS covered by Food Safety and Hygiene Level 1/ Level 2 training. It can be used to show when training was done and signed by a manager if required.

  • Food Safety and Hygiene - Training Checklist 2

    This is the second page listing the TOPICS covered by Food Safety and Hygiene Level 2 training. It can be used to show when training was done and signed by a manager if required.

  • Preservation

    Food preservation has always been important to survival; from earliest times the sun and wind were used to dry foods and in very cold climates food could be frozen on the ice. Storing food in clay jars protected it from pests and slowed spoiling by keeping it away from air and moisture.

    Many different methods of preserving foods have been used since then. Salt was the first chemical preservative and was used a lot in the Middle Ages - salt preserves food by drawing out the moisture.

    This resource tells you a little about the main methods of preserving foods today.

  • 11 Types of Bacteria

    This helpful resource looks at what types of bacteria can cause food poisoning and which have the worst symptoms, how long will they last and where it is found?