Food Hygiene, Food Safety and HACCP for Hospitality & Catering Management

The culinary world can be overwhelming, with high standards and fast-paced environments demanding precision, creativity, and a keen understanding of food safety. The frustration often arises from trying to balance cooking techniques with management skills, while ensuring that every dish meets hygiene regulations and customer expectations. The hospitality industry is unforgiving, but mastering these essential skills is the key to building a successful career as a professional chef or hospitality manager.

Look no further! Introducing our course - the ultimate recipe for success in the food industry.

In this comprehensive course, you'll gain expertise in cooking techniques, knife skills, food preparation, and menu planning. You will also delve into essential aspects of hospitality and catering management, including front office operations, housekeeping, and food and beverage management. The course further covers food hygiene, food safety audits, and HACCP systems, ensuring you understand the vital role of hygiene in every culinary environment. From mastering the art of a saucier to implementing HACCP systems, this course equips you with all the tools to thrive in the kitchen and beyond.

Enrol in our most sought-after course, which will set you apart from the rest.

Learning Outcomes

After completing this course, you will be able to:

• Manage kitchen operations efficiently, ensuring food safety, hygiene, and adherence to industry standards.
• Apply advanced cooking techniques to prepare high-quality dishes for diverse culinary tastes and preferences.
• Implement hygiene and safety protocols, preventing contamination and ensuring compliance with HACCP principles.
• Oversee front-of-house and back-of-house operations in hospitality and catering environments.
• Develop effective strategies for customer satisfaction, service quality, and staff management in the hospitality industry.
• Analyse the impact of temperature and storage on safety, preventing foodborne illnesses and hazards.
• Perform safety audits, focusing on pest control, cleaning, and structural integrity in food service environments.
• Utilise critical control points to monitor and adjust preparation processes for optimal safety and efficiency.
• Execute marketing strategies and customer service initiatives to enhance business growth in hospitality and catering.
• Manage financial aspects and accounting practices relevant to the hospitality and catering industries.
• Master the art of cooking and food preparation, from knife skills to creating healthy meals.
• Develop the qualities and skills essential for a successful chef, including saucier expertise and plating finesse.
• Gain a comprehensive understanding of hospitality and catering management, covering everything from customer satisfaction to E-Hospitality and Technology.
• Acquire in-depth knowledge of food hygiene and food safety in catering, ensuring safe and hygienic culinary practices.
• Attain a Level 3 HACCP certification, enabling you to implement and oversee safety systems effectively.

What You Get Out Of Studying With Janets

• Free PDF certificate upon successful completion of the course
• Full one-year access to course materials
• Instant assessment results of this course
• Study the course at your own pace
• Improve your chance of gaining valuable skills by completing the course
• Full tutor support is available from Monday to Friday
• Accessible, informative modules taught by expert instructors
• Get 24/7 help or advice from our email and live chat teams with the training
• Study at your own time through your computer, tablet or mobile device

CPD Accredited PDF Certificate

Digital certificate - Included

Reed Courses Certificate of Completion

Digital certificate - Included

CPD Accredited Hard Copy Certificate

Hard copy certificate - £15.99

• Course 01 - Level 3 Food Hygiene and Safety 5:40:04

  • 1: Introduction to Food Safety 17:39
  • 2: Supervising Food Safety Practices 20:11
  • 3: Food Safety Legislation and Compliance 20:37
  • 4: Managing Food Safety Systems 27:26
  • 5: Tools for Effective Food Safety Management 18:40
  • 6: Microbiology and Food Safety 18:30
  • 7: Identifying Contamination Hazards 19:57
  • 8: Strategies for Contamination Control 22:41
  • 9: Bacterial Food Poisoning and Foodborne Diseases 22:08
  • 10: Non-Bacterial Food Poisoning Risks 17:31
  • 11: Best Practices for Personal Hygiene 16:00
  • 12: Controlling Food Temperatures Safely 18:58
  • 13: Monitoring, Verifying, and Recording Temperatures 13:42
  • 14: Food Spoilage Prevention and Preservation Methods 20:47
  • 15: Designing and Constructing Food Premises and Equipment 17:33
  • 16: Waste Disposal, Cleaning, and Disinfection Protocols 20:20
  • 17: Pest Control and Prevention 16:40
  • 18: Staff Training in Food Safety 10:44

• Course 02 - Level 2 Food Hygiene and Safety for Catering 2:41:07

  • 19: Fundamentals of Food Safety and Legal Obligations 20:40
  • 20: Bacteria and Microbial Risk Factors 20:19
  • 21: Managing Physical, Chemical, and Allergen Risks 17:55
  • 22: Foodborne Illnesses and Control Measures 17:37
  • 23: Preventing Food Spoilage and Optimising Storage 25:49
  • 24: Best Practices for Personal Hygiene 18:31
  • 25: HACCP Principles and Food Premises Standards 22:23
  • 26: Effective Cleaning Techniques 17:53

• Course 03 - Level 3 HACCP Training 3:26:57

  • 27: Introduction to HACCP Principles 10:21
  • 28: HACCP and Food Safety Regulations 16:24
  • 29: Identifying Food Safety Hazards 38:16
  • 30: Designing a HACCP Plan 26:39
  • 31: Developing the HACCP Framework 10:27
  • 32: Principle 1 - Conducting a Hazard Analysiss 09:43
  • 33: Principle 2 - Identifying Critical Control Points (CCPs) 06:38
  • 34: Principle 3 - Establishing Critical Limits 12:21
  • 35: Principle 4 - Monitoring Critical Control Points 10:16
  • 36: Principle 5 - Taking Corrective Actions 15:01
  • 37: Principle 6 - Verifying the HACCP System 21:42
  • 38: Principle 7 - Documenting the HACCP Process 13:13
  • 39: Implementing the HACCP Plan in Practice 06:05
  • 40: Exploring HACCP Alternatives 09:51

• Course 04 - Improving the Food Hygiene Rating 3:54:00

  • 41: Understanding the Food Hygiene Rating Scheme 33:18
  • 42: Best Practices for Personal Hygiene 15:59
  • 43: Identifying Contamination Risks 19:07
  • 44: Methods to Control Contamination Risks 21:37
  • 45: Food Preparation and Processing in Manufacturing 18:24
  • 46: Effective Cleaning Procedures 17:52
  • 47: Managing Waste, Cleaning, and Disinfection 15:13
  • 48: Implementing a Food Safety Management System 27:25
  • 49: Pest Control and Prevention 16:40
  • 50: Designing and Constructing Safe Food Premises and Equipment 17:32
  • 51: Supervising Food Safety Standards 20:10
  • 52: Staff Training for Food Safety 10:43

• Course 05 - Hospitality Management 2:05:37

  • 53: Introduction to Hospitality and Catering Services 10:19
  • 54: A Comprehensive Overview of the Hotel Industry 08:12
  • 55: Recruitment and Selection Processes in Hospitality 10:55
  • 56: Training and Professional Development in Hospitality 11:05
  • 57: Managing Front Office Operations 08:44
  • 58: Overseeing Housekeeping, Engineering, and Security 13:23
  • 59: Managing Food and Beverage Services 10:07
  • 60: Ensuring Service Quality in Hospitality 10:29
  • 61: Marketing Strategies in Travel and Tourism 10:58
  • 62: Financial Management in Hospitality 11:18
  • 63: Enhancing Customer Satisfaction 10:05
  • 64: E-Hospitality and the Role of Technology 10:02

This course offers a comprehensive learning experience for aspiring professional chefs. Learners will master cooking techniques, kitchen management, and essential knife skills, while exploring the qualities of a successful chef, how to cater to unique tastes, and the art of plating. The hospitality and catering management section provides insights into front office, housekeeping, and food and beverage operations, alongside customer satisfaction and marketing strategies.

Moreover, the course emphasises hygiene and safety, covering cross-contamination, temperature control, personal hygiene, and conducting safety audits. Learners will also receive Level 3 HACCP training, covering the creation, monitoring, and verification of safety systems to ensure compliance with legal requirements. This training prepares learners for various roles in the culinary industry, ensuring they are equipped to maintain high standards of safety and excellence in kitchen and hospitality management.

Curriculum

Course 01 - Cooking Course With Kitchen Management For The Professional Chef

Course 02 - Hospitality & Catering Management

Course 03 - Food Hygiene and Food Safety in Catering

Course 04 - Level 3 HACCP Training

--- Certification---

How can you earn your Certification?

After successfully completing the course, you will get your Reed Certificate instantly!

And to order your CPD QS Certificate, you will need to fill in the form given in the Curriculum Section. And by 24 hours, you will get your CPD QS Certificate.

This course is for:

• Anyone passionate about developing advanced culinary skills and enhancing their understanding of kitchen management.
• Those interested in mastering hygiene, safety, and implementing HACCP principles in catering and hospitality environments.
• People aiming to manage hospitality and catering services efficiently, focusing on both service and customer satisfaction.
• Learners who want to build a career in safety auditing, ensuring compliance with industry standards and legislation.
• Individuals seeking to improve their knowledge of hospitality and catering, with a focus on management and operational skills.

No prior qualifications are needed for learners to enrol in this course.

This course will open career doors to being a:

• Commis Chef: £18,000 - £22,000 per annum
• Sous Chef: £25,000 - £35,000 per annum
• Catering Manager: £25,000 - £40,000 per annum
• Head Chef: £30,000 - £45,000 per annum
• Food Safety Inspector: £25,000 - £35,000 per annum
• Hospitality Manager: £30,000 - £50,000 per annum