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The Food Hygiene and Safety Management is a wonderful learning opportunity for anyone who has a passion for this topic and is interested in enjoying a long career in the relevant industry. It’s also for anyone who is already working in this field and looking to brush up their knowledge and boost their career with a recognised certification.     

This Food Hygiene and Safety Management consists of several modules that take around 2 hours to complete. The course is accompanied by instructional videos, helpful illustrations, how-to instructions and advice.

The course is offered online at a very affordable price. That gives you the ability to study at your own pace in the comfort of your home. You can access the modules from anywhere and from any device.

Why choose this course

  • Earn a free e-certificate upon successful completion.
  • Accessible, informative modules taught by expert instructors
  • Study in your own time, at your own pace, through your computer tablet or mobile device
  • Benefit from instant feedback through mock exams and multiple-choice assessments
  • Get 24/7 help or advice from our email and live chat teams
  • Full Tutor Support on Weekdays

Course Design

The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.

You are taught through a combination of

  • Video lessons
  • Online study materials
  • Mock exams
  • Multiple-choice assessment


Upon successful completion of the course, you will be able to obtain your course completion e-certificate free of cost. Print copy by post is also available at an additional cost of £9.99 and PDF Certificate at £4.99.

Course Curriculum

Prologue: The importance of food safety
Prologue: The importance of food safety 00:02:00
Introduction 00:03:00
Pest Control 00:12:00
Structure and equipment 00:07:00
Cleaning and disinfection 00:07:00
Flow Diagrams
Flow Diagrams 00:03:00
Hazard Analysis and Critical Control Points: an introduction
Introduction to HACCP 00:05:00
Principle 1. Identify Hazards and Controls
Physical, allergenic and chemical contamination 00:06:00
Microbiological contamination 00:05:00
Microbiological multiplication 00:08:00
Microbiological survival 00:03:00
Principle 2: Identify Critical Control Points
Identify Critical Control Points 00:03:00
Principle 3: Establish critical limits
Establish critical limits 00:05:00
Principle 4: Implement monitoring of CCP's
Principle 4: Implement monitoring of CCP’s 00:02:00
Principle 5: Establish corrective actions
Principle 5: Establish corrective actions 00:02:00
Principle 6: Verification
An introduction to verification. 00:02:00
Verification: Monitoring complaints (food poisoning). 00:07:00
Verification: Internal Audits 00:10:00
Principle 7: Documentation
Principle 7: Documentation 00:02:00
The Supervisors Role in Food Safety
The Supervisors Role in Food Safety 00:01:00
Food Safety Law
Food Safety Law 00:08:00
Course Summary and revision
Course summary and revision 00:17:00

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