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Introduction to Food Safety Hazards cover image

Introduction to Food Safety Hazards
EDURISE

Understanding different types of hazards in food production

Summary

Price
£28.99 inc VAT
Study method
Online, On Demand 
Course format
6 Videos (with subtitles and transcripts) and 6 Quizzes
Duration
0.9 hours · Self-paced
Qualification
No formal qualification
Certificates
  • Reed Courses Certificate of Completion - Free
Assessment details
  • “Food Safety Hazards Knowledge Test” (included in price)

Overview

This course introduces the different types of hazards that threaten food safety and the control measures required to manage them. It begins by explaining the concept of food safety hazards, their sources, and the importance of risk management across the supply chain .

Learners then explore biological hazards, including bacteria, viruses, parasites, and fungi, along with their growth conditions, routes of contamination, and preventive strategies such as hygiene, temperature control, and HACCP monitoring .

The focus shifts to chemical hazards, covering additives, pesticide residues, heavy metals, allergens, and packaging contaminants. Control relies on regulatory compliance, testing, supplier management, and transparent labelling .

Next, learners examine physical hazards, such as glass, metal, and plastic fragments, how they enter food, and detection methods like sieving, X-ray, and metal detectors. Preventive measures include equipment maintenance, sanitation, and staff training .

The program then details food safety controls and procedures, highlighting HACCP principles, Good Manufacturing Practices (GMP), Food Safety Management Systems (FSMS), and practical control measures for biological, chemical, and physical risks .

Finally, participants learn about the regulatory framework and compliance in the UK, including the Food Safety Act 1990, Food Hygiene Regulations, FSA’s role, inspection protocols, record-keeping, and adapting to legislative updates.

Certificates

Assessment details

“Food Safety Hazards Knowledge Test”

Included in course price

Curriculum

This course contains

Format: 6 Videos (with subtitles and transcripts) and 6 Quizzes

Duration: 0h and 56m

    • 1: Module 1 Introduction to Food Safety Hazards 06:09
    • 2: Module 2 Biological Hazards in Food 08:05
    • 3: Module 3 Chemical Hazards in Food 09:29
    • 4: Module 4 Physical Hazards in Food 07:19
    • 5: Module 5 Food Safety Controls and Procedures 10:22
    • 6: Module 6 Regulatory Framework and Compliance 08:20
    • 7: MCQ- Module 1 – Introduction to Food Safety Hazards 01:00
    • 8: MCQ- Module 2 – Biological Hazards 01:00
    • 9: MCQ- Module 3 – Chemical Hazards 01:00
    • 10: MCQ- Module 4 – Physical Hazards 01:00
    • 11: MCQ- Module 5 – Food Safety Controls and Procedures 01:00
    • 12: MCQ- Module 6 – Regulatory Framework and Compliance 01:00

Description

This course offers a practical journey into the world of food safety hazards and how to control them at every stage of the supply chain. It begins with an outline of what food hazards are, where they come from, and why managing them is vital for protecting consumer health .

Learners then examine biological risks, such as harmful bacteria, viruses, parasites, and moulds. Real-world examples highlight how these organisms spread, the illnesses they cause, and the safeguards needed to reduce them .

Attention then turns to chemical dangers, including residues from pesticides, heavy metals, additives, packaging migration, and allergens. Strategies for prevention, strict regulation, and testing methods are explored in detail .

The course also addresses physical threats like glass, metal, or plastic fragments, showing how they can be detected, prevented, and managed through maintenance, inspection, and technology .

Building on this, learners gain knowledge of control systems such as HACCP, GMP, and FSMS, applying these structured approaches to manage hazards effectively .

The final stage explains the regulatory landscape, ensuring learners understand their legal duties, inspection requirements, and compliance responsibilities under food safety law .

Who is this course for?

  • Food handlers and production staff who need to recognise and control hazards during daily operations.

  • Supervisors and quality assurance teams responsible for monitoring hygiene and safety systems.

  • Catering, hospitality, and food industry students seeking core knowledge of hazards and controls.

  • Small food business owners aiming to meet safety regulations and protect customers.

  • Food safety managers and compliance officers who implement HACCP, GMP, and regulatory requirements.

  • Healthcare, education, and institutional kitchen workers where safe food handling is critical for vulnerable populations.

Career path

Completing this course opens doors to roles like food handler, hygiene assistant, or quality control trainee, earning around $25,000–$32,000 annually. With experience, learners can advance to food safety supervisor, HACCP coordinator, or compliance officer, with salaries ranging from $40,000–$65,000+, depending on sector and region.

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Legal information

This course is advertised on Reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.

FAQs

Study method describes the format in which the course will be delivered. At Reed Courses, courses are delivered in a number of ways, including online courses, where the course content can be accessed online remotely, and classroom courses, where courses are delivered in person at a classroom venue.

CPD stands for Continuing Professional Development. If you work in certain professions or for certain companies, your employer may require you to complete a number of CPD hours or points, per year. You can find a range of CPD courses on Reed Courses, many of which can be completed online.

A regulated qualification is delivered by a learning institution which is regulated by a government body. In England, the government body which regulates courses is Ofqual. Ofqual regulated qualifications sit on the Regulated Qualifications Framework (RQF), which can help students understand how different qualifications in different fields compare to each other. The framework also helps students to understand what qualifications they need to progress towards a higher learning goal, such as a university degree or equivalent higher education award.

An endorsed course is a skills based course which has been checked over and approved by an independent awarding body. Endorsed courses are not regulated so do not result in a qualification - however, the student can usually purchase a certificate showing the awarding body's logo if they wish. Certain awarding bodies - such as Quality Licence Scheme and TQUK - have developed endorsement schemes as a way to help students select the best skills based courses for them.
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