uLektz Skills

Learning Path

Linear: Sequential Order

About the Course

Nowadays, stringent food safety standards and strict hygiene regulations have been established to ensure that all food prepared and sold in the hospitality and catering sector is safe for consumption.

Health and safety are vitally important; and hotels, restaurants, cafes, and catering outlets must enforce strict guidelines in the workplace and complete regular health and safety and hygiene checks. Due diligence must be taken, not only to comply with health and safety law and HACCP principles but also to ensure the safety of employees and consumers alike.

According to the Food Standards Agency (FSA), cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from other food, surfaces, hands, or equipment! Raw meat and poultry, and eggs, are more likely to contain harmful bacteria than other foods.

Course Study Materials

Personal Hygiene for Food Handlers

Hotel Duration: 2:23
Different types of Kitchen Duration: 3:51
Appearance and Uniform Duration: 2:54
Hand Washing Duration: 2:01
Personal Hygiene Duration: 1:44

Basic Hygiene

General Rules for Food Handlers Duration: 5:19
Main Reasons for Food Poisoning Duration: 2:06
Food Protection from contamination Duration: 5:07

Final assessment

Final assessment 2 Questions

The certificate issued for the Course will have

Student's Name
Photograph
Course Title
Certificate Number
Date of Course Completion
Name(s) and Logo(s) of the Certifying Bodies

Only the e-certificate will be made available. No Hard copies. The certificates issued by DPMI. can be e-verifiable at www.ulektzskills.com/verify.

Students are required to take online assessments with e-Proctoring.
Students will be assessed both at the end of each module and at the end of the Course.
Students scoring a minimum of 50% in the assessments are considered for Certifications