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Food spoilage, hygiene and safety


Teaching Courses


An introductory food hygiene and safety course.

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Food spoilage
45 minutes
This module is designed to teach about food spoilage.
Food poisoning
45 minutes
This module is about the sources of food poisoning.
Food safety
60 minutes
This module is about food safety and how to avoid food hazards.
Food preservation
30 minutes
This module is about preservation methods that are used to help keep food fresh and safe.
How we use microorganisms
15 minutes
This short module highlights some examples of when microorganisms may be beneficial instead of harmful.

Complete the course to access the final assessment.

Course details

This course has been specifically created for secondary school food teachers. It will help to provide a foundation upon which the GCSE specification may be taught.

This course covers:

  • Module 1: Food spoilage
  • Module 2: Food poisoning
  • Module 3: Food safety
  • Module 4: Food preservation
  • Module 5: How we use microorganisms

Each module includes a short test, providing you with feedback on your progress. 

On successful completion of a final assessment, a personalised BNF certificate is created. (The final assessment may be repeated). 

The course will take approximately 3-4 hours to complete but does not have to be completed all at once. You can complete the course at your own pace – there is no time limit.  

Your views are important to us and we welcome any feedback you would like to send. You can contact us by email


We would like to extend our thanks to Ken Spears for providing technical advice and suggested content. Ken is a Fellow of the Institute of Food Science and Technology and An Associate Lecturer at Anglia Ruskin University.

Certification details

At the end of this course you will receive a personalised certificate of completion from the British Nutrition Foundation.