Catering Management Training Course

***Updated 2024***

All food handlers have a responsibility to ensure that the environment in which they work is healthy and free of hazards. The Food Safety Bundle for Catering Business is a Theoretical training course for those who want to deepen their understanding of food safety and hygiene in a catering environment. It is ideal for aspiring catering professionals and those with staff training responsibilities, providing essential information on food safety compliance and best practice procedures. It covers HACCP systems, food hygiene ratings, personal hygiene, and much more. This bundle contains all the legally required certification related to food hygiene and safety.

Catering Management:

• Course 01: Level 1 Food Hygiene and Safety
• Course 02: Level 2 Food Hygiene and Safety for Catering
• Course 03: Level 3 Supervising Food Safety in Catering
• Course 04: Level 2 HACCP Training
• Course 05: Level 3 HACCP Training
• Course 06: Food Allergen Awareness Training
• Course 07: Food Hygiene Rating Level 5

Learning Outcomes:

• Understand the Food Standards Agency rating system and its criteria
• Gain the skills to implement an effective HACCP system in any catering environment
• Understand the different types of food hazards and risks in the catering industry
• Ensure the safety of all diners by understanding allergens and food intolerances
• Work efficiently in compliance with the Food Safety Act 1990 and other key legislation
• Set a high standard of personal hygiene in the workplace and maintain excellent workspace cleanliness
• Know how to correctly handle and store food, including temperature control
• Develop the skills to train others on food compliance and supervise kitchen staff
• Learn about the different types of food-borne illnesses and their impact on health
• Meet the requirements for food handlers in the UK and ensure competence in any food catering role

Key Features

• Accredited by CPD
• Instant e-certificate and hard copy dispatch by next working day
• Fully online, interactive course with audio voiceover
• Developed by qualified professionals
• Self-paced learning and laptop, tablet, smartphone-friendly
• 24/7 Learning Assistance
• Discounts on bulk purchases

Course Curriculum of Catering Management

Food Hygiene & Safety Level 1

• Module 01: Introduction to Food Hygiene Legislation and Food-borne Illness
• Module 02: Types of Food Safety Hazards
• Module 03: Hazard Control Measures and Refrigeration
• Module 04: Food Handlers Personal Hygiene
• Module 05: Cleaning and Disinfection

Food Hygiene Level 2 Course for Catering

• Module 1: Introduction to Food Safety and the Law
• Module 2: Bacteria and Microbiological Hazards
• Module 3: Physical, Chemical and Allergenic Hazards
• Module 4: Food Poisoning and Control Measures
• Module 5: Food Spoilage and Food Storage
• Module 6: Personal Hygiene
• Module 7: HACCP and Food Premises
• Module 8: Cleaning
• Module 9: Reopening and Adapting Your Food Business During COVID-19

Food Hygiene Level 3 Supervising Food Safety in Catering

• Module 01: Food Safety – An Introduction
• Module 02: Supervision of Food Safety
• Module 03: Food Safety Legislation
• Module 04: Food Safety Management System
• Module 05: Food Safety Management Tools
• Module 06: Microbiology
• Module 07: Contamination Hazards
• Module 08: Controlling Contamination
• Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
• Module 10: Food Poisoning (Non-Bacterial)
• Module 11: Personal Hygiene
• Module 12: Food and Temperature Control
• Module 13: Checking, Verifying and Recording Temperature
• Module 14: Food Spoilage and Preservation
• Module 15: Food Premises and Equipment: The Design and Construction
• Module 16: Waste Disposal, Cleaning and Disinfection
• Module 17: Pest Management
• Module 18: Food Safety Training for the Staff
• Module 19: Reopening and Adapting Your Food Business During COVID-19

HACCP Level 2

• Module 01: Introduction to HACCP and Legislation
• Module 02: Food Safety Microbiological Hazards
• Module 03: Food Safety: Allergenic, Chemical & Physical Hazards
• Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System
• Module 05: The Seven HACCP Principles Explained

HACCP Level 3

• Module 01: An Introduction to HACCP
• Module 02: HACCP and Food Safety Legislation
• Module 03: Food Safety Hazards
• Module 04: Planning a HACCP System
• Module 05: Creating the HACCP System
• Module 06: Principle 1 – Hazard Analysis
• Module 07: Principle 2 – Critical Control Points
• Module 08: Principle 3 – Critical Limits
• Module 09: Principle 4 – Monitoring Critical Control Points
• Module 10: Principle 5 – Corrective Action
• Module 11: Principle 6 – Verification of the HACCP System
• Module 12: Principle 7 – Documentation
• Module 13: Implementing the HACCP System
• Module 14: HACCP Alternatives

Food Allergen Awareness

• Module 01: Basics of Food Allergens
• Module 02: Allergen Guidance for Food Businesses
• Module 03: Allergen Guidance for Consumers
• Module 04: Allergic Reactions and Treatments

Food Hygiene Rating Level 5

• Module 01: The Food Hygiene Rating Scheme
• Module 02: Personal Hygiene
• Module 03: Contamination Hazards
• Module 04: How to Control Contamination Hazards
• Module 05: Food Preparation and Processing for Food Manufacturing
• Module 06: Cleaning
• Module 07: Waste Disposal, Cleaning and Disinfection
• Module 08: Food Safety Management System
• Module 09: Pest Management
• Module 10: Food Premises and Equipment: The Design and Construction
• Module 11: Supervision of Food Safety
• Module 12: Food Safety Training for the Staff

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

This comprehensive training course is ideal for aspiring professionals and those who are new to the industry who work in the following professions:

• Catering & Hospitality Manager
• Assistant
• Supervisor
• Head Chef
• Kitchen Assistant/Kitchen Porter

• Catering Manager - £25-40k/year.
• Executive Chef - £30-60k/year.
• Restaurant Manager - £20-40k/year.
• Food Service Supervisor - £18-30k/year.
• Event Planner/Coordinator - £20-35k/year.
• Kitchen Operations Manager - £25-45k/year.

Currently there are no Q&As for this course. Be the first to ask a question.

Certificate of completion

Digital certificate - Included