Food Hygiene training for your team
Licence this training for just the staff who need it. No CareStream subscription, no minimum order, no annual contract. One licence covers one member of staff for the complete Food Hygiene training, in the language they think in.
- CPD Certified CourseCertified by The CPD Certification Service, worth 1 CPD hour. Every certificate carries the CPD Certified mark.
- Teach, then assessA full lesson with a real care scenario, followed by an assessment that checks they can apply it.
- Over 60 languagesStaff read the lesson and answer in their first language. Your records stay in English.
- Wrong answers get followed upA short micro-lesson goes back to the staff member on the exact point they missed, then they retry.
- Evidence you can hand overA dated completion record and a certificate per person, ready for your CQC file.
Food Hygiene, start to finish.
Eight short lessons, each with a care scenario, an interactive activity and a quick check with an explanation. You start with a five question knowledge check so your learning gain can be measured, and finish with a 32 question assessment with a pass mark of 80%. This is the same training CareStream subscribers get, written for care settings rather than adapted from a generic course. It runs about 60 minutes and ends with a 32 question assessment.
- Why food safety matters in care
Food poisoning is unpleasant for a healthy adult.
- Personal hygiene and fitness to work
Hands are the main route by which germs and allergens reach food.
- Chilling, storage and dates
Cold slows the growth of bacteria but does not kill them, so chilled food is only safe while it stays cold.
- Cooking, hot holding, cooling and reheating
Thorough cooking kills most harmful bacteria.
- Preventing cross contamination
Cross contamination is the spread of harmful bacteria, viruses or allergens from one place to another: from raw food to ready to eat food, from hands, cloths and equipment to food, and in a care setting from personal care, laundry, pets and medicines into the kitchen.
- Cleaning, disinfecting and pests
Cleaning removes dirt, grease and food.
- Allergens, special diets and texture modified food
UK law requires food businesses, including care settings that provide meals, to give accurate information about 14 allergens when they are ingredients: celery, cereals containing gluten (such as wheat, rye, barley and oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya, and sulphur dioxide and sulphites.
- Mealtimes, gift food, records and reporting
Good food hygiene continues after food leaves the kitchen.
What your team will be able to do.
- Explain why food safety matters for the people you support, and the legal duties on your workplace and on you
- Describe the personal hygiene and fitness to work rules for anyone who handles food
- Apply the correct temperatures and time limits for chilling, cooking, hot holding, cooling and reheating
- Identify how cross contamination happens in a care setting and the two stage clean that controls it
- Apply a person's documented allergy, dietary and texture requirements every time food or drink is served
- Know what to record and what to report, including suspected food poisoning
Food Hygiene in facts.
About 60 minutes, 8 lessons
32 questions, pass mark 80%
Every year
None, completed fully online
What staff come away with
The people you support are more likely to become seriously ill from food poisoning, so every safe method matters
Report diarrhoea or vomiting before your shift and stay away until 48 hours after symptoms stop
Chilled food at 8°C or below by law, fridges set at 5°C or below, frozen food at minus 18°C or below
Cook to 70°C for 2 minutes (or 75°C for 30 seconds), hold hot food at 63°C or above, reheat once until steaming hot
Keep raw and ready to eat food apart, and clean then disinfect, leaving the disinfectant for its contact time
Check every meal against the care plan for the 14 allergens, special diets and IDDSI texture level
Record checks at the time, and report two or more people with similar symptoms straight away
Three steps, and nothing to set up.
Checkout takes a minute. Your licences and a receipt arrive by email straight away.
Enter their names and emails, or paste a list. They get an invite to the hub on any device.
You see who has finished, their score, and their certificate as each one comes in.
Everything a licence includes.
Dated, named, and downloadable as a PDF for your training file.
Over 60 languages, chosen per staff member. Your reporting stays in English.
Buy training for one person if that is all you need. Nothing recurring.
Licences do not expire the moment you buy. Staff have a year to complete.
Before you buy.
How long does Food Hygiene training take?
About 60 minutes, across 8 short lessons, followed by a 32 question assessment with a pass mark of 80%. Staff can stop and pick up where they left off.
What does the Food Hygiene training cover?
8 lessons: Why food safety matters in care, Personal hygiene and fitness to work, Chilling, storage and dates, Cooking, hot holding, cooling and reheating, Preventing cross contamination, Cleaning, disinfecting and pests, Allergens, special diets and texture modified food and Mealtimes, gift food, records and reporting. Each one pairs the teaching with a care scenario and a quick check.
How often do staff need to refresh Food Hygiene?
CareStream sets this training so it renews every year. Staff and managers are reminded before a certificate lapses, so the refresher is booked before the gap appears.
Is Food Hygiene completed fully online?
Yes. It is knowledge based, so staff complete the lessons and the assessment online and receive their certificate at the end. There is no practical sign-off.
Do I need a CareStream subscription to buy this?
No. This page exists precisely so you do not. You buy the licences you need, your staff complete the training in the CareStream hub, and that is the end of it. There is no trial to start, no card kept on file, and no subscription that begins quietly afterwards.
If you later decide you want the full platform, anything your staff have already completed carries across into your account.
What does one licence actually cover?
One licence covers one named member of staff for this training, including the lesson, the assessment, any follow-up questions triggered by a wrong answer, and their certificate. Licences are not shared between people, because the completion record has to belong to an individual to be worth anything at inspection.
How quickly can staff start?
Immediately. The licences are on your account as soon as the payment clears, and staff get their invite the moment you add them. There is no onboarding call and no setup period.
Can staff complete it in another language?
Yes. Each staff member has a first language on their profile, and the lesson, the questions and the feedback all arrive in it. They answer in that language too. What you see as a manager stays in English, so the record reads the same whoever completed it.
What if someone fails the assessment?
Nothing is lost. A wrong answer triggers a short follow-up lesson on that specific point, and they retry it. The record shows the improvement from the first attempt to the latest, which is stronger evidence than a single pass mark, because it shows the gap was found and closed.
Can I buy for more than one service?
Yes. Buy the total number of licences you need and allocate them across your services when you add staff. If you are licensing for a group and want an invoice rather than a card payment, get in touch and we will raise one.
Licence any of these the same way.
Same price, same terms, no subscription needed.
