Food Safety & Hygiene
Bacteria, cross-contamination, temperature control and the law in the kitchen.
← All revision topicsTopic overview and specification links
Learn how contamination, bacteria, allergens, storage and temperature control affect food safety, and how to prevent risks when preparing and serving food.
GCSE Food and Nutrition: Unit 1.5 Food spoilage; Unit 3.2.3 hygiene practices and procedures.
View specificationSection 3.4 Food safety.
View specificationThe WJEC GCSE in Food and Nutrition is for Wales. In England, WJEC/Eduqas Hospitality and Catering is a separate Level 1/2 Technical Award. Follow the course taught at your school.
Topic overview
Build the knowledge you need to prepare, cook and serve food safely. These pupil-friendly guides cover hygiene, contamination, allergens, temperature control and food-safety responsibilities.
What you’ll learn
- Identify biological, chemical and physical hazards, including food allergens.
- Explain how bacteria can spread and cause food poisoning.
- Use safe temperature control for storing, cooking, cooling and reheating food.
- Prevent cross-contamination through handwashing, cleaning and careful food handling.
- Apply correct storage, stock rotation and personal hygiene routines.
- Explain how food safety controls protect customers and meet legal responsibilities.
Latest guides
How to Spot a Critical Control Point
Learn how to identify critical control points in HACCP, with practical food-safety examples and an exam-ready checklist for WJEC Hospitality and Catering.
What to Do When a HACCP Check Fails
Learn what corrective action and records mean in HACCP, including how to respond when a critical limit is not met and what good evidence includes.
Salmonella: Sources, Symptoms and Prevention
Learn how salmonella causes food poisoning, its common food sources and symptoms, and how hygiene, cooking, storage and separation help prevent it.
HACCP Without the Jargon: A Step-by-Step Guide
A clear WJEC revision guide to HACCP principles, explaining the seven steps with practical food-safety examples and exam-ready tips.
Food Poisoning Bacteria You Need to Know
Revise the main food-poisoning bacteria for WJEC Hospitality and Catering, including food links, growth conditions, cross-contamination and practical controls.
Campylobacter: Sources, Symptoms and Prevention
Revise campylobacter for WJEC Hospitality and Catering: learn its sources, symptoms, cross-contamination risks and practical prevention methods.
E. coli: Sources, Symptoms and Prevention
A clear WJEC revision guide to E. coli, covering its sources, symptoms, cross-contamination and prevention in practical food preparation.
Listeria: Sources, Symptoms and Prevention
A clear WJEC revision guide to listeria, covering food-related causes, symptoms, higher-risk groups and practical prevention measures.
Staphylococcus Aureus: Sources, Symptoms and Prevention
Revise Staphylococcus aureus for WJEC Hospitality and Catering: learn its sources, symptoms, food-safety risks and prevention methods.
How Chemicals Can Contaminate Food
Revise chemical contamination for WJEC Hospitality and Catering, including causes, kitchen examples, prevention methods and exam-ready explanations.
Physical Contamination: Common Hazards and Controls
Revise physical contamination for WJEC Hospitality and Catering: identify common hazards, explain controls and apply food safety knowledge in exam answers.
Food Allergy: Immune Response, Risks and Safe Practice
A clear WJEC revision guide explaining food allergy, immune response, risks, cross-contact and safe practice in hospitality settings.