The course explains the importance of maintaining clean premises, equipment and work areas when working with food, as well as good personal hygiene standards. It also delivers information about correct temperatures for cooking and storing different food types. The course explores the causes and symptoms of food poisoning, relating it directly to poor practices and standards. It also identifies individuals who may be most at risk. Importantly, the course explains the difference between food poisoning and food allergies, exploring symptoms and impacts of food allergies. It provides a full allergen list and highlights the dangers of cross-contamination.