Managing Disinfection and Hygiene

Hygiene, cleaning and disinfection are key controls to minimise contamination of food which is critical in reducing the risks of food poisoning.  This course outlines the key measures that can be employed to successfully decontaminate food contact surfaces.

Course Content

This course is made up of the following modules:

An Introduction to Managing Disinfection & Hygiene

This section introduces the learner to the course. It looks at how effective cleaning, disinfection and hygiene systems must be in place in the food industry. Clean, safe food cannot be handled or produced in dirty surroundings.

Module 1 – The Importance of Disinfection and Hygiene in the Food Industry

This module concentrates on the types of harmful bacteria and how it reproduces. It looks at the definitions of cleaning and disinfection, and the types of energy used within cleaning.

It also looks at the importance of colour coding, cleaning schedules and the responsibilities for cleaning.

Module 2 – Types of Cleaning, Chemicals, Disinfectants, Hazards and Symbols

This section of the course covers the different methods of cleaning and disinfection, such as heat and ultraviolet light. It also looks at other types of cleaning chemicals that can be used, and what to use them for.

Module 3 – Types of Cleaning, Chemicals, Disinfectants, Hazards and Symbols

In this final section, you will cover how to use cleaning chemicals safely, along with using the correct PPE when cleaning. It looks at the different types of PPE to use and along with the different hazard symbols and CLP classification and other regulations which are important to the health and safety of the person undertaking the cleaning.


On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 30 multiple-choice questions and a mark of 75% or above will be required to pass.

Learning Objectives

On completion of the course, you should be able to:

  • Name the four essential elements that bacteria or micro-organisms need to multiply
  • Name types of bacteria that are not harmful
  • Explain what ‘pathogenic’ bacteria is
  • Name some pathogenic bacteria and where they are found
  • Explain what harmful bacteria can cause in foods
  • Name ‘high-risk’ foods
  • Give the ‘safe’ temperatures that high-risk food should be kept at to avoid bacterial growth
  • Explain the role of cleaning and disinfecting in food businesses
  • Name the three types of energy used for cleaning and disinfection


60 minutes


Member: £23+VAT per person, Non-Member: £27+VAT per person

All e-learning course prices are quoted for 1-9 licences.

Discounts are available for bulk purchases of 10+ licences.

Please contact the SOFHT Office for further information on +44 (0)1827 872500 or email