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Food Safety Bundle - Food Safety, Food Allergens & HACCP Courses

233 Students
(25 Reviews)

Build food safety knowledge with Food Safety, Food Allergens and HACCP training covering hygiene, contamination, allergen risks, hazard control, and HACCP principles.

Food Safety Bundle - Food Safety, Food Allergens & HACCP Courses

GET THIS COURSE AND 3000+ OTHERS FOR ONLY £49 PER YEAR. FIND OUT MORE

Overview

Food Safety Bundle – Food Safety, Food Allergens & HACCP Courses brings together essential knowledge for maintaining safe food practices, managing allergen risks, and understanding HACCP principles across food-related environments. The bundle introduces food hygiene, contamination, personal cleanliness, temperature control, storage, preparation, cross-contact, allergen identification, and hazard prevention. Learners will develop a broader understanding of how safe procedures can protect consumers while supporting consistent standards throughout food handling, preparation, service, and storage.

Maintaining food safety involves more than keeping preparation areas clean; it requires careful control of hazards at every stage of the food process. Learners will explore biological, chemical, physical, and allergen hazards, methods for preventing cross-contamination, safe food storage, cleaning routines, temperature monitoring, personal hygiene, and responsible food handling. The HACCP component introduces hazard analysis, critical control points, monitoring, corrective action, verification, and record keeping, helping learners understand how systematic controls can reduce food safety risks.

Food safety and HACCP knowledge can be valuable across restaurants, cafés, catering companies, hotels, food manufacturing, retail, schools, healthcare, and hospitality settings. The bundle can support food handlers, supervisors, managers, kitchen staff, business owners, and individuals seeking broader food safety knowledge. Alongside technical understanding, learners can develop transferable capabilities such as risk assessment, attention to detail, procedural compliance, communication, record keeping, problem-solving, hazard awareness, teamwork, and responsible workplace practice.

Learning Outcomes

Why choose this course

Certification

Certificate of Achievement

After the successful completion of the final assessment, you will receive a CPD-accredited certificate of achievement. The PDF certificate is for 9.99, and it will be sent to you immediately after through e-mail. You can get the hard copy for 15.99, which will reach your doorsteps by post. 

Entry Requirements

No formal qualifications or previous food safety experience are required. The bundle is suitable for beginners as well as individuals already working in food-related environments who want to broaden their knowledge of hygiene, allergens, and HACCP. An interest in safe food handling and responsible workplace practices will be beneficial.

Who is this course for?

This course is ideal for:

Career Paths

Completing Food Safety Bundle – Food Safety, Food Allergens & HACCP Courses can complement personal development and further learning in food hygiene, catering, hospitality, food production, food safety management, retail, and kitchen operations. Potential pathways include:

Course Curriculum

Food Safety Management - Level 3
Module 01: Food Safety – An Introduction
Introduction to Food Safety and Hygiene 00:11:00
Module 02: Supervision of Food Safety
Supervision of Food Safety and Hygiene 00:25:00
Module 03: Food Safety Legislation
Food Safety Legislation 00:31:00
Module 04: Food Safety Management System
Food Safety Management System and HACCP 00:20:00
Module 05: Food Safety Management Tools
Food Safety Management Tools 00:27:00
Module 06: Microbiology
Microbiology 00:25:00
Module 07: Contamination Hazards
Contamination Hazards 00:26:00
Module 08: Controlling Contamination
Controlling Contamination 00:36:00
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
Bacterial Food Poisoning and Food-Borne Illness 00:29:00
Module 10: Food Poisoning (Non-Bacterial)
Food Poisoning (Non-Bacterial) 00:29:00
Module 11: Personal Hygiene
Personal Hygiene 00:25:00
Module 12: Food and Temperature Control
Food and Temperature Control 00:31:00
Module 13: Checking, Verifying and Recording Temperature
Checking, Verifying and Recording Temperature 00:22:00
Module 14: Food Spoilage and Preservation
Food Spoilage and Preservation 00:35:00
Module 15: Food Premises and Equipment: The Design and Construction
Food Premises and Equipment: The Design and Construction 00:24:00
Module 16: Waste Disposal, Cleaning and Disinfection
Waste Disposal, Cleaning and Disinfection 00:32:00
Module 17: Pest Management
Pest Management 00:26:00
Module 18: Food Safety Training for the Staff
Food Safety Training for the Staff 00:15:00
Level 3 HACCP Training
Module 01: An Introduction to HACCP
An Introduction to HACCP 00:15:00
Module 02: HACCP and Food Safety Legislation
HACCP and Food Safety Legislation 00:25:00
Module 03: Food Safety Hazards
Food Safety Hazards 00:52:00
Module 04: Planning a HACCP System
Planning a HACCP System 00:34:00
Module 05: Creating the HACCP System
Creating the HACCP System 00:14:00
Module 06: Principle 1 – Hazard Analysis
Principle 01 Hazard Analysis 00:15:00
Module 07: Principle 2 – Critical Control Points
Principle 02 Critical Control Point Identification 00:11:00
Module 08: Principle 3 – Critical Limits
Principle 3: Critical Limits 00:18:00
Module 09: Principle 4 – Monitoring Critical Control Points
Principle 4: Monitoring Critical Control Points 00:16:00
Module 10: Principle 5 – Corrective Action
Principle 5: Corrective Action 00:20:00
Module 11: Principle 6 – Verification of the HACCP System
Principle 6: Verification of the HACCP System 00:29:00
Module 12: Principle 7 – Documentation
Principle 7: Documentation 00:21:00
Module 13: Implementing the HACCP System
Implementing the HACCP System 00:11:00
Module 14: HACCP Alternatives
HACCP Alternatives 00:13:00
Food Allergen Awareness Training
Module 01: Basics of Food Allergens
Basics of Food Allergens 00:13:00
Module 02: Allergen Guidance for Food Businesses
Allergen Guidance for Food Businesses 00:22:00
Module 03: Allergen Guidance for Consumers
Allergen Guidance for Consumers 00:15:00
Module 04: Allergic Reactions and Treatments
Allergic Reactions and Treatments 00:20:00

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  • Duration 13 hours, 53 minutes
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Frequently asked questions

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What is the Food Safety Bundle?

The Food Safety Bundle combines training in food safety, food allergens, and HACCP. It provides broader knowledge of hygiene, contamination prevention, allergen management, hazard identification, critical control points, monitoring, and responsible food handling.

Who should take this food safety bundle?

The bundle can benefit food handlers, kitchen staff, catering employees, hospitality workers, food production teams, supervisors, managers, and individuals seeking a wider understanding of food safety responsibilities.

What topics are included in the bundle?

The bundle covers food hygiene, contamination, personal hygiene, cleaning, temperature control, food storage, food preparation, allergens, cross-contact, hazard identification, HACCP principles, critical control points, monitoring, corrective actions, and record keeping.

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to identifying, evaluating, and controlling food safety hazards at points where control is important for preventing or reducing risks.

Why is HACCP important?

HACCP provides a structured way to identify potential hazards and establish controls for managing them. It can help food businesses monitor important stages of their processes and respond appropriately when controls are not working as intended.

Will I learn about food allergens?

Yes. The bundle includes dedicated allergen awareness content covering common allergens, sources of allergen risks, cross-contact, ingredient information, communication, and procedures designed to reduce accidental exposure.

What is food cross-contamination?

Cross-contamination occurs when harmful microorganisms or other unwanted substances transfer from one food, surface, utensil, person, or environment to another. Appropriate hygiene, cleaning, separation, and handling procedures can help reduce these risks.

How long will I have access to the course?

For this course, you will have access to the course materials for 1 year only. This means you can review the content as often as you like within the year, even after you've completed the course. However, if you buy Lifetime Access for the course, you will be able to access the course for a lifetime.

Is there a certificate of completion provided after completing the course?

Yes, upon successfully completing the course, you will receive a certificate of completion. This certificate can be a valuable addition to your professional portfolio and can be shared on your various social networks.

Can I switch courses or get a refund if I'm not satisfied with the course?

We want you to have a positive learning experience. If you're not satisfied with the course, you can request a course transfer or refund within 14 days of the initial purchase.

How do I track my progress in the course?

Our platform provides tracking tools and progress indicators for each course. You can monitor your progress, completed lessons, and assessments through your learner dashboard for the course.

What if I have technical issues or difficulties with the course?

If you encounter technical issues or content-related difficulties with the course, our support team is available to assist you. You can reach out to them for prompt resolution.

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