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Food Safety in Catering for PAs and Kitchen/Catering Staff in DPS - Covid19 Interim Training Programme

Distance Learning , Online learning
Admin Contact
Adult Social Care Training Mailbox (
Target Audience
Chefs/Kitchen Staff / Directly Provided Services (ESCC) / Personal Assistants (Care)
target audience
Course Types
Virtual Classroom, Course
Course categories
ESCC Directly Provided Services / Personal Assistants
Health and Safety
Course description

This course is NOT a qualification and is only suitable for kitchen/catering staff in DPS, and Personal Assistants who prepare or handle foods for clients. 

You will also receive a workbook for completion during the course. Delegates should print a copy of this workbook before each course so that they can be used during the training.

Once your place on this event has been confirmed, you will receive a separate email with a link to the Zoom meeting. Please note this email will be sent from the East Sussex Learning Portal. please make sure you check your Spam/Junk folders for this email.

The link to join the training will be sent one week before the day of the event. 

Please read the attached document "Attending Online Training" before joining the course.


To get the full benefit of this training, delegates should attend with their own device where possible. This can be a laptop, tablet or a smartphone.

This is a remotely delivered course and delegates should therefore ignore any map or venue information.

Once you have successfully completed the training session, you will receive an email linking you to an evaluation form. We would very much appreciate your time in completing this, so we can continue to monitor the experience of training delegates during the Covid19 Interim Training Programme. Once your evaluation form has been completed and submitted, you will be able to download a certificate of attendance.

Training objectives

The aim of this course is to ensure that everyone who works with food understands their responsibilities for safeguarding the health of those eating that food and to ensure that the food they prepare is safe to eat.

Learning outcomes

By the end of this session it is anticipated participants will be able to: 

  • Explain how mistakes made in the handling, storage and preparation of food can lead to illness 

  • Describe the role of micro-organisms in causing food borne illness and food spoilage

  • Identify categories of hazards; chemical, physical and allergenic, which may contaminate food  

  • Relate controls needed to reduce the risk of food-borne illness and demonstrate due diligence 

  • Describe the role of environmental practitioners in enforcing and interpreting the law in relation to food safety. 


Additional Information
Start Date
Thursday 30 September 2021
End Date
Thursday 30 September 2021
Closing Date
Thursday 23 September 2021
09:30 - 13:00
Maximum Places
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Number of Sessions

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