About the Course

Temperature control is one of the most important areas of food safety. Incorrect storage, cooking, or holding can lead to rapid bacterial growth and food poisoning. This short course provides practical guidance to keep food safe, protect your customers, and meet inspection standards. This is a Level 1 awareness course, providing 1 CPD Hour of structured learning. Ideal for induction or refresher training for food handlers

What You'll Learn

What You’ll Learn Identify the danger zone (5–63 °C) Apply the correct fridge, freezer, and hot holding rules Cool food safely from 63 °C → <5 °C in 90 minutes Take corrective action when temperatures are unsafe Keep accurate temperature records for due diligence

Why Take This Course?

Every year, food businesses fail inspections because of poor temperature control. This quick but essential training ensures your staff know the rules, follow them in practice, and keep your business compliant and inspection-ready.

Who This Course is For

Food handlers working in kitchens, retail, or catering Supervisors responsible for food storage and service New starters needing induction training Staff requiring annual refresher training

Certification

On completion, you’ll receive a digital certificate showing compliance with UK food safety regulations. Perfect for staff training records and EHO inspections.

Course Curriculum

7 Chapters · 24 Lessons

  1. 1

    Introduction to Temperature Control Basics

    1. (Included in full purchase)

      Welcome to the course

    2. (Included in full purchase)

      Welcome to the course

  2. 2

    Section 1: The danger zone explained

    1. (Included in full purchase)

      Section 1: The Danger Zone Explained

    2. (Included in full purchase)

      Section 1: The Danger Zone Explained- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  3. 3

    Section 2: Cold Storage: 0–5 °C, Freezer ≤ -18 °C

    1. (Included in full purchase)

      Section 2: Cold Storage: 0–5 °C, Freezer ≤ -18 °C

    2. (Included in full purchase)

      Section 2: Cold Storage: 0–5 °C, Freezer ≤ -18 °C- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  4. 4

    Section 3: Hot holding: ≥ 63 °C

    1. (Included in full purchase)

      Section 3: Hot holding: ≥ 63 °C

    2. (Included in full purchase)

      Section 3: Hot holding: ≥ 63 °C- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  5. 5

    Section 4: Cooling Food Safely (63 °C → <5 °C in 90 mins)

    1. (Included in full purchase)

      Section 4: Cooling Food Safely (63 °C → <5 °C in 90 mins)

    2. (Included in full purchase)

      Section 4: Cooling Food Safely (63 °C → <5 °C in 90 mins)- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  6. 6

    Section 5: Recording & Corrective Actions

    1. (Included in full purchase)

      Section 5: Recording & Corrective Actions

    2. (Included in full purchase)

      Section 5: Recording & Corrective Actions-Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  7. 7

    End of Course Assessment

    1. (Included in full purchase)

      End of Course Assessment

    2. (Included in full purchase)

      End of Course Feedback

Enrol Now- Start Learning Today

Keep food safe, protect your customers, and pass every inspection. Enroll today and master the basics of temperature control Start Learning Now

£10.00

Enroll Now