Description
Know the risks, prevent contamination, protect consumers
Microbiological hazards are one of the leading causes of foodborne illness worldwide. Understanding how bacteria, viruses, moulds, and other microorganisms contaminate food is essential for anyone working in food handling, catering, or manufacturing.
This e-learning course, part of the Food Safety Level 2 suite, introduces learners to the risks of microbiological hazards and how to control them in food environments. It explains how microorganisms grow and spread, and what steps food handlers must take to keep food safe.
The course is suitable for food handlers, kitchen staff, hospitality workers, and anyone involved in preparing or serving food to the public.
Key topics include:
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What microbiological hazards are and why they matter
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The main types of microorganisms (bacteria, viruses, moulds, yeasts)
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Conditions that encourage microbial growth
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Common sources of contamination in food
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Food poisoning and foodborne illness: symptoms and prevention
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Safe handling, storage, and cooking practices to reduce risks
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The role of hygiene and cleaning in controlling hazards
By completing this course, learners will gain the knowledge to recognise microbiological hazards and apply safe practices to protect consumers and comply with food safety law.
✅ Part of the Food Safety Level 2 training pathway
✅ Essential for all food handlers
✅ Supports compliance with food hygiene legislation
Stop the spread – protect food from harmful microorganisms.
