Food Safety and Hygiene with HACCP

Online Training Academy

• Section 1: Introduction and Fundamentals 58:52

  • 1: Introduction to Food Safety Regulations 20:40
  • 2: Understanding Bacteria and Microbiological Risks 20:19
  • 3: Effective Cleaning Practices 17:53

• Section 2: Hygiene, Adaptation, and Risk Identification 44:21

  • 4: Adapting Your Food Business for COVID-19 08:05
  • 5: Personal Hygiene Standards 18:21
  • 6: Identifying Physical, Chemical, and Allergenic Risks 17:55

• Section 3: Risk Management and Prevention 1:06:49

  • 7: Preventing Food Poisoning and Implementing Control Measures 17:37
  • 8: Managing Food Spoilage and Proper Storage Techniques 25:49
  • 9: Implementing HACCP in Food Premises 22:23
  • 10: CPD Certificate - Free 01:00

In the "Food Safety and Hygiene with HACCP" course, learners will gain essential knowledge to ensure food safety. They will understand the laws governing food safety and learn how to apply them in different situations. Learners will explore various types of bacteria and microbiological hazards that can affect food safety and how to prevent them. They will also discover effective cleaning techniques to maintain hygiene in food environments. Understanding food poisoning and its control measures will be emphasized, along with methods to prevent food spoilage during storage.

The course covers HACCP principles, crucial for maintaining safety standards in food premises. Learners will also learn about adapting food businesses during challenging times like the COVID-19 pandemic and the importance of personal hygiene in food handling. Lastly, they will gain insights into identifying and managing physical, chemical, and allergenic hazards in food preparation and storage areas.

Course Curriculum

Section 1: Introduction and Fundamentals

• Introduction to Food Safety Regulations
• Understanding Bacteria and Microbiological Risks
• Effective Cleaning Practices

Section 2: Hygiene, Adaptation, and Risk Identification

• Adapting Your Food Business for COVID-19
• Personal Hygiene Standards
• Identifying Physical, Chemical, and Allergenic Risks

Section 3: Risk Management and Prevention

• Preventing Food Poisoning and Implementing Control Measures
• Managing Food Spoilage and Proper Storage Techniques
• Implementing HACCP in Food Premises

Learning Outcomes:

• Identify legal requirements and guidelines in food safety legislation.
• Recognize microbiological hazards and their impact on food safety.
• Implement effective cleaning practices to maintain food hygiene standards.
• Apply control measures to prevent food poisoning incidents effectively.
• Demonstrate knowledge of food storage techniques to prevent spoilage.
• Implement HACCP principles effectively in food preparation and handling.

• Food handlers and restaurant staff
• Catering managers and supervisors
• Food safety auditors and inspectors
• Hospitality industry professionals
• Individuals seeking food hygiene certification

• Food Safety Officer
• Catering Manager
• Restaurant Supervisor
• Food Inspector
• Hygiene Auditor
• Kitchen Manager

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