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| Prologue: The importance of food safety | |||
| Prologue: The importance of food safety | 00:02:00 | ||
| Introduction | |||
| Introduction | 00:03:00 | ||
| Prerequisites | |||
| 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 | ||
| Mock Exam | |||
| Mock Exam- Food Hygiene And Safety Management | 00:20:00 | ||
| Final Exam | |||
| Final Exam- Food Hygiene And Safety Management | 00:20:00 | ||
| Assignment | |||
| Assignment – Food Hygiene And Safety Management | 6 days, 3 hours | ||
| Order Your Certificate | |||
| Order your Certificate QLS | 00:00:00 | ||
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Food Hygiene and Safety Management focuses on the practices and procedures required to keep food safe during preparation, handling, storage, cooking, and service. It helps learners understand food hazards, contamination prevention, hygiene responsibilities, and methods of maintaining safer food environments.
The course is suitable for food handlers, kitchen employees, catering staff, restaurant and hotel workers, hospitality professionals, supervisors, food business owners, and anyone who wants to improve their knowledge of safe food handling.
No. There are no specific previous qualifications or industry experience requirements. The course provides foundational knowledge for beginners while also offering useful learning for people already working in food-related roles.
The course covers biological, chemical, physical, and allergenic hazards. Learners will develop an understanding of where these risks may originate and how appropriate food-handling procedures can help reduce their impact.
Good food hygiene helps reduce the risk of food contamination and foodborne illness. It also supports cleaner working environments, protects consumers, promotes responsible business practices, and helps food workers maintain consistent safety standards.
Cross-contamination occurs when harmful microorganisms, allergens, or unwanted substances move from one food, surface, utensil, piece of equipment, or person to another. Proper separation, cleaning, hand hygiene, and careful handling can help prevent it.
Yes. Learners will develop awareness of personal hygiene practices that are important when handling food. These include appropriate handwashing, personal cleanliness, suitable workwear, and responsible behaviour within food preparation environments.
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.
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.
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.
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.
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.