I did learn some new things through taking the course: the recommended colours for chopping boards, that some people are allergic to celery and lupin seed, and various holding temperatures for hot and cold food etc. It definitely brought home the potential dangers in terms of both food poisoning and anaphylaxis. However, I think there was sometimes too much emphasis on terminology. I didn't feel the need to be able to name the six stages of dishwashing for example and I still can't see a clear distinction between antibacterials and disinfectants (when both target bacteria). In terms of the course structure, it's great that the text is read out as well as available to read, and at different speeds. There are videos, additional material, and it's broken down into manageable chunks. I had intended doing a module per week but was advised to complete sooner and I can see why. It's a lot of information to hold so best done over a shorter time period than I'd planned. Thanks, Rose