Food HygieneHalloween offerBuy one licence, get the second free: £12.99 each · ends 31 OctAdd to basket- 8lessons
- 1 hourto complete
- 1CPD hours
- October 2026last updated
When you need this course
- A new starter will be handling foodCover personal hygiene, fitness to work and cross contamination before their first shift in the kitchen or at mealtimes.
- Your annual refresher is dueAbout 1 hour online, with a certificate for each learner and a dashboard showing who has finished.
- Someone in your care has an allergy or a modified dietAllergens, special diets and texture modified food are covered in their own lesson.
- An environmental health or CQC visit is comingEvery learner gets a dated, CPD Certified certificate to show their food hygiene training is current.
Try it: a real lesson and question from this course
Why food safety matters in care
Food poisoning is unpleasant for a healthy adult. For many of the people you support it can be dangerous. Ageing weakens the immune system, and illness, some medicines, diabetes and difficulty eating and drinking all reduce the body's ability to fight infection. A stomach bug that a younger person shakes off in a day can lead to dehydration, falls, a hospital admission and, at worst, death. That is why the Food Standards Agency asks care settings to take extra care, and why food hygiene training is expected for anyone who handles food or supports people with it.
Most food poisoning comes from a small number of germs. Campylobacter and Salmonella are carried on raw poultry, meat and eggs. E. coli O157 spreads from raw meat and from soil on vegetables, and a tiny dose can cause kidney failure. Clostridium perfringens grows in large batches of stew or gravy that cool too slowly. Norovirus spreads from people, surfaces and food and is the classic cause of outbreaks in care settings. Listeria is a particular risk for older and vulnerable people because it can grow slowly even in a fridge, in foods such as pâté, smoked fish and soft cheese.
The law treats your workplace as a food business. The Food Safety Act 1990 makes it an offence to serve food that is unsafe. Food hygiene regulations require food to be handled hygienically, staff to be supervised and trained for their role, and a written food safety management system based on HACCP principles, which most care settings meet with the Safer Food, Better Business pack. The Health and Social Care Act 2008 (Regulated Activities) Regulations 2014, which the Care Quality Commission enforces, require people's nutrition and hydration needs to be met (Regulation 14) and care to be safe (Regulation 12).
Your part is personal. Follow the safe methods every time, keep the records you are asked to keep, and speak up when something is not right. Environmental health officers inspect care settings and give a food hygiene rating, but the standard that really matters is what happens on every shift.
Which group is most likely to become seriously ill from food poisoning?
In the hub, a wrong answer sends the staff member a short follow-up lesson and a fresh question on the same point. They close the gap before they can finish the module, and every attempt is recorded for your CQC evidence.
Next: one of the course's interactive activities, exactly as your staff get it.
Try it yourself
CareStream InteractiveKnow the germs
Match each germ to where it comes from or how it spreads.
Tap a term on the left, then its meaning on the right
Term
Meaning
This exercise is here to help you practise — it is not marked and does not affect your result.
That is how the training works. Give your whole team the full Food Hygiene module.
What the course covers: 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
- Mealtimes, gift food, records and reporting
Assessment and certificate
- 32 question assessment with a pass mark of 80%.
- A follow-up lesson on anything a learner gets wrong, so the gaps are closed, not just scored.
- A named, dated certificate the moment they pass, carrying the CPD Certified mark and CPD hours, ready to download as a PDF.
- Kept on their training record in your dashboard, ready for your CQC evidence.
Free Food Hygiene resources
Official guidance from Skills for Care, free to download. Useful alongside the course.
- Skills for Care: statutory and mandatory training guideWhat Skills for Care expect every course on this subject to cover, and how often.
- Food Standards Agency: online food safety trainingThe Food Standards Agency’s own free courses, including allergen training.
Specialists in the technology behind it all
The same technology behind the world's best products powers CareStream, so your team's food hygiene training stays accurate, always up to date with the latest guidance, and is delivered in over 60 languages.
Avg. Duration
About 1 hour
Certificate
For every staff member
Available Languages (60+)
CPD Certified Course
A clear, practical grounding in food hygiene.
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%. Skills for Care recommends refreshing food hygiene at least every three years; this course is designed to be taken every year.
By the end, your staff will be able to:
- 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
A closer look at the food hygiene module.
The module is built in short, practical sections. Each one teaches a part of the topic, then applies it to a real care scenario and checks understanding before moving on.
Why food safety matters in care
Food poisoning is unpleasant for a healthy adult. For many of the people you support it can be dangerous. Ageing weakens the immune system, and illness, some medicines, diabetes and difficulty eating and drinking all reduce the body's ability to fight infection. A stomach bug that a younger person shakes off in a day can lead to dehydration, falls, a hospital admission and, at worst, death. That is why the Food Standards Agency asks care settings to take extra care, and why food hygiene training is expected for anyone who handles food or supports people with it. Most food poisoning comes from a small number of germs. Campylobacter and Salmonella are carried on raw poultry, meat and eggs. E. coli O157 spreads from raw meat and from soil on vegetables, and a tiny dose can cause kidney failure. Clostridium perfringens grows in large batches of stew or gravy that cool too slowly. Norovirus spreads from people, surfaces and food and is the classic cause of outbreaks in care settings. Listeria is a particular risk for older and vulnerable people because it can grow slowly even in a fridge, in foods such as pâté, smoked fish and soft cheese. The law treats your workplace as a food business. The Food Safety Act 1990 makes it an offence to serve food that is unsafe. Food hygiene regulations require food to be handled hygienically, staff to be supervised and trained for their role, and a written food safety management system based on HACCP principles, which most care settings meet with the Safer Food, Better Business pack. The Health and Social Care Act 2008 (Regulated Activities) Regulations 2014, which the Care Quality Commission enforces, require people's nutrition and hydration needs to be met (Regulation 14) and care to be safe (Regulation 12). Your part is personal. Follow the safe methods every time, keep the records you are asked to keep, and speak up when something is not right. Environmental health officers inspect care settings and give a food hygiene rating, but the standard that really matters is what happens on every shift.
Personal hygiene and fitness to work
Hands are the main route by which germs and allergens reach food. Wash and dry your hands before handling food or anything that touches food, and every time you come from another task. In a care setting that includes after helping someone use the toilet, emptying a commode or catheter bag, handling soiled linen or clothing, touching bins, raw meat, raw eggs or unwashed vegetables, touching pets or their bowls, and after coughing, sneezing or touching your face or phone. Use soap and warm running water, rub every surface of both hands for at least 20 seconds, rinse, and dry thoroughly with a disposable paper towel. Hand gel does not replace washing before you handle food, and it works less well than washing against norovirus. What you wear matters. Before serving food or helping someone to eat, put on a clean or disposable apron, so that germs from personal care on your uniform cannot reach the food. Tie back long hair, keep nails short and free of varnish, and keep jewellery to a plain band. Cover cuts and sores with a brightly coloured waterproof dressing, usually blue, so it can be seen if it falls off. Fitness to work is a legal duty, not a matter of how you feel. Report to your manager straight away, before your shift, if you have diarrhoea or vomiting, stomach pain, nausea, fever or jaundice, an infected skin, nose or throat condition, or if someone you live with has diarrhoea or vomiting. The FSA advises that staff with diarrhoea or vomiting stay away from open food, normally until 48 hours after the symptoms have stopped naturally. In a care setting this usually means staying off work altogether, because personal care and food service are so closely linked. Coming in while ill, however short staffed the team is, is how outbreaks start. One person's shift can become a whole unit's illness.
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. The law in England, Wales and Northern Ireland requires chilled food to be kept at 8°C or below. Fridges are set at 5°C or below so there is a margin when the door is opened, and the FSA's care setting guidance asks that fridges run at or below 5°C. Freezers run at minus 18°C or below. Fridge and freezer temperatures are checked and recorded at least daily, and a reading out of range is reported at once so the food can be assessed by someone responsible. Store food so that nothing can drip or spread. Raw meat, poultry and fish go in sealed containers on the bottom shelf, below ready to eat food such as cooked meats, cheese, desserts and salads. Cover and label everything once opened, with what it is and the date. Unless the label says otherwise, use opened food within two days. Rotate stock so the oldest food, still in date, is used first, and put chilled and frozen deliveries away straight away. Chilled food can be kept out of the fridge for no more than four hours, for example on a buffet; after that it must be thrown away. The two dates mean different things. A use by date is about safety: never serve food after its use by date, even if it looks and smells fine, because bacteria such as Listeria do not change how food looks or smells. A best before date is about quality: food may be safe after it but can lose flavour and texture. Eggs are the exception, and should always be used by their best before date. Defrost frozen food in the fridge, not on the side, unless the pack says it can be cooked from frozen. Do not refreeze food that has been defrosted unless it has been cooked first. Medicines that need to be kept cold belong in a separate medicines fridge, not with food.
Cooking, hot holding, cooling and reheating
Thorough cooking kills most harmful bacteria. The FSA's standard advice is to cook food until the centre reaches 70°C for two minutes. Other combinations give the same safety, such as 75°C for 30 seconds or 80°C for 6 seconds, which is why many kitchens simply check for 75°C. Push a clean, disinfected probe thermometer into the thickest part. Poultry, pork, burgers, sausages and rolled joints must have no pink meat and the juices must run clear. Probes are checked regularly for accuracy: in iced water they should read between minus 1°C and 1°C, and in boiling water between 99°C and 101°C. Hot food that is not served straight away must be kept at 63°C or above. It can be kept below 63°C for up to two hours, once. After that it must be cooled quickly to 8°C or below, or thrown away. This matters in care, where meals are kept for people who are out, asleep or eating late. A plate left covered on the side is sitting in the danger zone, between 8°C and 63°C, where bacteria multiply fastest. Cool leftovers as quickly as possible, ideally within 90 minutes, by dividing them into smaller, shallow containers, then cover, label and refrigerate them. Reheat food until it is steaming hot all the way through and check it with the probe. Food is reheated once only. Never just warm food through, and never top up a hot holding dish with fresh food. Microwaves heat unevenly, so stir the food and let it stand before checking it. Then think about the person eating it: food that has just reached a safe temperature can scald. Let it cool to a comfortable eating temperature before you offer it, particularly to someone who cannot tell you it is too hot. Write your checks in the kitchen records at the time. If a check is not recorded, nobody can show that it happened.
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. It is one of the most common causes of food poisoning, and you cannot see it happening. The most important rule is to keep raw and ready to eat food apart at every stage: delivery, storage, preparation, cooking and serving. Use separate chopping boards, knives and utensils for raw and ready to eat food. Many kitchens use colour coding, and you follow your kitchen's system every time. Complex equipment that is hard to clean inside, such as slicers, mincers and vacuum packers, must never be used for both raw and ready to eat food, because the FSA's E. coli O157 guidance accepts that cleaning cannot be relied on to remove all bacteria from it. Do not wash raw chicken or other raw meat: splashes spread bacteria around the sink and worktop, and cooking kills them anyway. Care settings have routes that a restaurant does not. Kitchen cloths and mops stay in the kitchen and are never used in other areas; disposable cloths and paper towels are safest. Dirty laundry and laundry baskets never go into the kitchen or onto a food surface. Pets and their bowls stay out of kitchens and food stores. Visitors do not come into the kitchen. Allergens cross contaminate too, and cooking does not make an allergen safe. A knife used on ordinary bread and then on gluten free bread, a spoon moved between dishes, or crumbs in a shared toaster can make someone with coeliac disease ill or cause a severe allergic reaction. Prepare allergen free food first, with clean equipment on a cleaned surface, and store it covered and separate.
Cleaning, disinfecting and pests
Cleaning removes dirt, grease and food. Disinfecting kills bacteria and viruses. You need both, in that order, because a disinfectant cannot work through grease. This is the two stage clean. First clean the surface with hot soapy water or a detergent and rinse it. Then apply a disinfectant and leave it for the full contact time on the label before wiping or rinsing. Check the product: to be sure it kills bacteria, its label should show BS EN 1276 or BS EN 13697. A spray that is wiped straight off has not disinfected anything. Clean as you go, and always clean and disinfect surfaces and equipment after raw food and before ready to eat food. Food contact surfaces, chopping boards, utensils, fridge handles, taps, light switches, bins and trolleys all need regular cleaning, and your workplace's cleaning schedule sets what is cleaned, how often and with which products. A commercial dishwasher is the most reliable way to clean and disinfect crockery and utensils; report it if it is not reaching its temperature. Cloths spread bacteria quickly. Use disposable cloths where you can, or wash reusable ones at a high temperature after each shift. Tea towels are not for wiping hands or surfaces. The FSA's care setting supplement adds mini kitchens: kitchenettes on units, satellite kitchens and service trolleys. They belong on a cleaning schedule with opening and closing checks, and are cleaned and disinfected before food is prepared or served, especially where people use them unsupervised, because you cannot know how they were used before you. After an accident such as vomiting or diarrhoea, clear up promptly wearing a disposable apron and gloves, clean and then disinfect the area using your infection control procedure, and wash your hands, so nothing spreads towards food areas. Pests carry disease: report droppings, gnawed packaging, insects or holes at once, keep food covered and off the floor, and keep bins lidded and emptied.
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. A reaction can range from itching and swelling to anaphylaxis, a life threatening reaction affecting breathing and circulation, and a trace can be enough. Coeliac disease is not an allergy, but gluten causes real harm, so the same care is needed. The information must be right every time. Kitchens keep allergen information for every dish, usually a matrix or recipe cards, and it must be updated whenever a recipe or supplier changes, because a substitute product can bring a new allergen. Before you serve, check the person's documented allergies and diet in their care plan against the dish, not from memory. If you are unsure what is in something, do not guess and do not serve it until you have checked. Some people cannot remember or tell you their allergies, which makes your check the only safeguard. If your workplace wraps food on site before it is offered, for example sandwiches for a café, ask your manager whether it needs a full ingredients label under the prepacked for direct sale rules, sometimes called Natasha's Law. If someone shows signs of a severe reaction, such as swelling of the lips, tongue or throat, difficulty breathing, wheezing or collapse, call 999, follow the person's plan, including their adrenaline auto injector if they have one and you are trained to use it, and stay with them. People with swallowing difficulties may have texture modified food and thickened drinks prescribed by a speech and language therapist using the IDDSI framework: drinks are levels 0 to 4 and foods levels 3 to 7. The wrong level can cause choking or aspiration pneumonia, so check the level in the care plan and on the food every time, and report any coughing, choking or change in swallowing.
Mealtimes, gift food, records and reporting
Good food hygiene continues after food leaves the kitchen. Before serving food or helping someone to eat, wash your hands and put on a clean or disposable apron. Help people to clean their own hands before they eat, which is easily missed and matters as much as your own. Visitors who help at mealtimes wash their hands first. Serve food promptly, keep it covered on trolleys and trays, and return uneaten food to the kitchen rather than leaving it in rooms. Food brought in as gifts needs thought, because you cannot know how it was handled. The FSA advises care settings to encourage low risk food such as washed fruit, biscuits and chocolate, to discourage hot food, and to ask families to check for allergens. Chilled gift food goes in a fridge, ideally separate from the main kitchen fridge, covered and labelled with the person's name and the date it arrived, and is thrown away at its use by date. Food kept in people's rooms is checked regularly. If you support people in their own homes or in supported living, the same principles apply: help them check dates and fridge temperatures, keep raw and ready to eat food apart and clean as you go, while respecting that it is their home and their choice. Records show that food safety is being managed. They include fridge and freezer temperatures, cooking and reheating probe checks, cleaning schedules, delivery checks and the Safer Food, Better Business diary. Fill them in at the time and accurately. A record written up later from memory is not evidence. Report promptly: a fridge out of range, food past its date or in damaged packaging, signs of pests, faulty equipment, poor practice you see, and any illness of your own. If two or more people become unwell with similar symptoms such as diarrhoea or vomiting, tell the senior on duty straight away. Your manager will follow the outbreak procedure, which includes contacting the local UKHSA health protection team. Do not throw away food that might be the cause until you are told to, as it may help the investigation.
The things your team must remember.
- 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
Not a slideshow once a year. Training that sticks.
CareStream delivers food hygiene training in the hub your team already uses, grounded in best practice and your own policies, so it fits your care setting and not a generic template.
Short teaching sections and a real care scenario, then an assessment that checks understanding.
Staff complete it in over 60 languages, while your records stay in English.
A wrong answer triggers a short follow-up lesson and a fresh question, so the gap is closed.
Automatic reminders at 90, 30 and 7 days, with a live compliance dashboard.
From your dashboard to your team, in the CareStream hub.
Training is delivered in the hub each staff member logs into. You allocate the modules, they complete them in their own language, and you get the completion records and certificates for your CQC evidence, with any gaps closed by automatic follow up training.
Assign Food Hygiene to each staff member in seconds. No course builder and no setup for each person.
Staff work through the module on any device, in over 60 languages, teaching then checking understanding. A wrong answer sends a short follow up lesson.
See live completion status and a certificate for every person, ready as evidence for CQC.
Any step, in their language, in one tap.
Care teams are diverse and training should not leave anyone behind. On any lesson or question, a staff member taps the language button and the whole step flips into the language they think in. They understand it properly, and your records stay in English.
- One tap flips any lesson or question into their language, instantly.
- Over 60 languages, with no setup and no separate versions to manage.
- Completions and certificates stay in English for your CQC evidence.
Try the language buttons in the preview above.
Built for real learning, not box ticking
Every CareStream course goes further than a lesson and a quiz. These features come as standard on every course, giving your staff a richer way to learn and giving you the evidence to prove it.
Every course is built on recognised UK guidance and cites its sources, from NICE and Skills for Care to the NHS and the legislation itself.
A plain English glossary of the technical terms in each course. A simple way to support every learner, including staff with English as a second language.
A quick knowledge check before the lesson is compared with the final assessment, so every certificate comes with evidence of how much the course actually taught.
After passing, staff record what they will do differently in their day to day work. Their reflection is saved to their training record and shown with their certificate.
A printable one page takeaway of the outcomes, key points and key terms. Perfect for staff files, supervision conversations and the staff room wall.
A printable checklist for managers to confirm skills in practice, with a sign off section. It completes the picture beyond the knowledge assessment.
Wrong answers become lessons, not failures
Most e learning marks an answer wrong and moves on. CareStream does not. Every wrong answer triggers an automatic follow up loop that teaches the point again and rechecks it, so no knowledge gap is left behind.
A wrong answer immediately opens a short lesson explaining the point, so the gap is closed there and then.
A fresh question on the same point checks the lesson has landed. The loop repeats until it has.
Staff move on to the next module and their certificate once they genuinely know the answer, not just after one lucky guess.
Why choose CareStream?
Training built for the care sector, delivered the way busy teams actually learn.
- 90+ care-specific training courses
- Bitesize, engaging lessons your staff actually finish
- Mapped to the Care Certificate & CQC standards
- Available in 60+ languages
- Instant certificate on completion
- Flexible learning, anytime, on any device
- Content kept up to date with UK care regulations
- Time to complete: 1 hour
Frequently asked questions.
Is Food Hygiene training mandatory in care settings?
How often should staff complete Food Hygiene training?
Can CareStream deliver Food Hygiene training in other languages?
Does the training include an assessment?
More CPD Certified training your team may need
Every course below is certified by The CPD Certification Service, delivered in the hub, in any language. Add any of these to your basket.
One-off CertificateCare Certificate
Annual refresher training across all 16 standards of the Care Certificate (March 2025). You will revisit every standard, from understanding your role and duty of care through person-centred working, communication, safeguarding, basic life support, health and safety, handling information and infection prevention and control, including the new standard on awareness of learning disability and autism. Each standard has a short lesson, a workplace scenario and a knowledge check, followed by a final assessment. Your knowledge certificate is issued once you pass the assessment and your manager has verified your observed competency assessment.
Bulk discounts from 10+ licences
Annual CertificateInfection Prevention and Control
Annual infection prevention and control refresher for care workers in residential, nursing, home care, supported living and day services. Built on the Skills for Care statutory and mandatory training guide, NHS England's national infection prevention and control manual and the adult social care IPC resource, it covers the chain of infection, standard precautions and your role, hand hygiene, PPE, recognising and reporting infection, outbreaks, cleaning, laundry and spills, waste, sharps and exposure incidents. Eight lessons with scenarios and activities, then a final assessment.
Bulk discounts from 10+ licences
Annual CertificateMedication Administration and Competency
Annual medication administration refresher for care workers who support people with medicines in care homes, home care and supported living. Built on the Skills for Care statutory and mandatory training guide, NICE guidance SC1 and NG67 and CQC medicines guidance, it covers the law and your role, common medicines, consent, capacity and covert administration, preparing to administer, administration techniques, recording and monitoring, controlled drugs and storage, and errors and your limits. Eight lessons with scenarios and activities, a final assessment, then an observed practical assessment by your employer.
Bulk discounts from 10+ licences
Annual CertificateMoving and Handling of People
Annual moving and handling of people refresher for care workers who assist and move people in care homes, nursing homes, home care and supported living. Built on the Skills for Care statutory and mandatory training guide and Health and Safety Executive guidance, it covers the law, how backs are injured, risk assessment, safe handling principles, moving and positioning with dignity, hoists and slings, other equipment and falls, and the limits of your role. Eight lessons with scenarios and activities, a final assessment, then an observed practical assessment by your employer.
Bulk discounts from 10+ licences
Annual CertificateCOSHH (Control of Substances Hazardous to Health)
Annual COSHH training for care, domestic, laundry, kitchen and maintenance staff in any adult social care setting. Built on the Control of Substances Hazardous to Health Regulations 2002 and Health and Safety Executive guidance, it covers what counts as a hazardous substance, how harm happens, hazard pictograms and safety data sheets, COSHH assessments and controls, safe use and storage, gloves and skin care, body fluids and medicines, and dealing with spills and exposure. Eight lessons with scenarios and activities, then a final assessment.
Bulk discounts from 10+ licences
Annual CertificateEnd of Life / Palliative Care
End of life and palliative care for care workers in care homes, nursing homes, home care and supported living, mapped to Tier 2 of the End of Life Care Core Skills Education and Training Framework and NICE guidance. It covers person centred end of life care, communication, advance care planning and the law, recognising the last days of life, symptoms and comfort, emotional, spiritual and cultural needs, supporting families and bereavement, and care after death and your own wellbeing. Eight lessons with scenarios and activities, then a final assessment.
Bulk discounts from 10+ licences
Annual CertificateGDPR / Data Protection
Annual data protection and data security refresher for everyone working in adult social care, meeting the Data Security and Protection Toolkit expectation of yearly staff training. Built on UK GDPR, the Data Protection Act 2018 as amended in 2025, ICO guidance and the Caldicott Principles, it covers the data protection principles, confidentiality and lawful sharing, people's rights, recording and storing information, cyber threats and scams, paper records and devices, and recognising and reporting data breaches. Eight lessons with scenarios and activities, then a final assessment.
Bulk discounts from 10+ licences
Annual CertificateGeneral Health & Safety Awareness
Annual health and safety refresher for everyone working in adult social care, in care homes, people's own homes, supported living and day services. Built on the Skills for Care statutory and mandatory training guide and Health and Safety Executive guidance for health and social care, it covers your legal duties, risk assessment, common hazards in care, hazardous substances, security and lone working, work related stress and your own wellbeing, responding to accidents and sudden illness, and reporting. Eight lessons with scenarios and activities, then a final assessment.
Bulk discounts from 10+ licences
Annual CertificateMental Health Awareness
Mental health awareness for everyone working in adult social care, mapped to Tier 1 of the Mental Health Core Capabilities Framework (2026). It covers what mental health and wellbeing mean, common mental health needs, stigma, rights and trauma informed practice, communicating with people in distress, physical health and loneliness, older people and people with a learning disability or who are neurodivergent, recognising and responding to self harm and suicide, and working with families, other services and the law. Eight lessons with scenarios and activities, then a final assessment.
Bulk discounts from 10+ licences
Give your team food hygiene training that actually sticks.
Buy your licences, allocate them in seconds, and let the evidence build itself.
Compared
Three ways to train a care team.
These modules are written and kept current by us, so your managers do not have to write or maintain them. We have compared what each approach does rather than naming providers, because products change and this should still be true next year.
| CareStream | A generic e-learning library | A trainer you book | |
|---|---|---|---|
| Try a real lesson and a real question before you buy | |||
| Learning outcomes and time to complete stated up front | |||
| Written lesson sections, each with its own illustration | |||
| Interactive exercises after the lesson that teaches them, in every module | |||
| Assessment in every module, with the key points to revisit | |||
| Taken in any of sixty plus languages | |||
| A wrong answer triggers a follow-up lesson, not just a re-sit | |||
| Practical sign-off by a manager where the subject needs it | |||
| Completion files itself into your training matrix and evidence pack | |||
| Bought one module at a time, with no annual contract |
Generic libraries are often cheaper per learner. They teach a national standard rather than being built, updated and evidenced around the way a CQC-registered service is actually inspected.
Care policies
Every module is written from a policy
If the policy behind it is out of date, the training inherits that. Sixty six policies written for your service, checked against current law and read by a person before they carry your name, from £39.
