Food Hygiene and Safety Certificate Level 1, 2 & 3 for Catering with HACCP & Food Allergen

Royal Open College

MCQ-Based Examination

Included in course price

• Module 1. Introduction to Food Hygiene and Safety 08:35

  • 1: Introduction to Food Hygiene and Safety 08:35

• Module 2. Food Contamination 11:19

  • 2: Food Contamination 11:19

• Module 3. Food Preparation and Cooking 09:12

  • 3: Food Preparation and Cooking 09:12

• Module 4. Food Safety Management Systems 09:22

  • 4: Food Safety Management Systems 09:22

• Module 5. Food Packaging and Delivery 10:14

  • 5: Food Packaging and Delivery 10:14

• Module 6. Food Safety in Catering 08:36

  • 6: Food Safety in Catering 08:36

• Module 7. Food Safety in Retail 09:30

  • 7: Food Safety in Retail 09:30

• Module 8. Food Safety in Manufacturing 12:32

  • 8: Food Safety in Manufacturing 12:32

• Module 9. Food Safety in Food Service and Hospitality 09:27

  • 9: Food Safety in Food Service and Hospitality 09:27

• Module 10. Food Safety in Food Processing 13:35

  • 10: Food Safety in Food Processing 13:35

• Module 11. Food Safety in Food Delivery Services 11:42

  • 11: Food Safety in Food Delivery Services 11:42

• Module 12. Food Safety Management System 11:42

  • 12: Food Safety Management System 11:42

• Module 13. Food Legislation 06:25

  • 13: Food Legislation 06:25

• Module 14. Food Contamination and Prevention 09:13

  • 14: Food Contamination and Prevention 09:13

• Module 15. Food Poisoning and Food-Borne Illness 08:57

  • 15: Food Poisoning and Food-Borne Illness 08:57

• Module 16. Food Contamination Prevention 08:55

  • 16: Food Contamination Prevention 08:55

• Module 17. Temperature Control 07:39

  • 17: Temperature Control 07:39

• Module 18. Staff Training and Development 08:13

  • 18: Staff Training and Development 08:13

• Module 19. Pest Control and Sanitation 05:48

  • 19: Pest Control and Sanitation 05:48

• Module 20. Hazard Analysis and Critical Control Points (HACCP) 10:38

  • 20: Hazard Analysis and Critical Control Points (HACCP) 10:38

• MCQ Assessment 02:00

  • 21: MCQ Assessment 02:00

• Course Completion 02:00

  • 22: Final Words! 01:00
  • 23: Additional Information 01:00

Food Hygiene and Safety for Catering with HACCP & Food Allergen

This comprehensive course is designed to equip learners with the knowledge and skills necessary to ensure food safety in various settings, including restaurants, grocery stores, and manufacturing facilities. Through a combination of theoretical knowledge and practical applications, learners will gain a deep understanding of foodborne illnesses, contamination prevention, and regulatory compliance.

Course Curriculum of Food Hygiene and Safety for Catering with HACCP & Food Allergen

Module 1: Introduction to Food Hygiene and Safety
This module outlines the importance of hygiene and safety in catering. Learners are introduced to the key risks and the legal responsibilities of handlers.

Module 2: Food Contamination
Focuses on different types of contamination, including biological, chemical, and physical risks. The module also discusses cross-contamination and preventative measures.

Module 3: Food Preparation and Cooking
Learners explore safe methods for preparing, cooking, and cooling items. It highlights best practices that reduce the risk of illness.

Module 4: Food Safety Management Systems
Covers the purpose and structure of safety systems within catering and retail. Learners study monitoring processes that ensure items are safe for consumption.

Module 5: Food Packaging and Delivery
This module examines how packaging protects items from contamination and spoilage. Safe delivery practices for maintaining quality during transport are also addressed.

Module 6: Food Safety in Catering
Learners focus on hygiene standards within restaurants and catering services. It highlights specific risks associated with bulk preparation and service.

Module 7: Food Safety in Retail
Examines how safety applies to supermarkets, shops, and market stalls. It discusses handling practices, display safety, and storage regulations.

Module 8: Food Safety in Manufacturing
This module looks at hygiene procedures during large-scale production and processing. It emphasises machinery cleanliness, staff training, and traceability systems.

Module 9: Food Safety in Food Service and Hospitality
Learners explore hygiene standards in hotels, cafes, and hospitality venues. The focus is on customer safety and compliance with industry codes.

Module 10: Food Safety in Food Processing
Highlights the risks and controls during product transformation processes. Learners study monitoring methods for preventing contamination at different production stages.

Module 11: Food Safety in Food Delivery Services
Explores hygiene practices in online delivery and takeaway services. Temperature control, packaging, and allergen labelling are emphasised.

Module 12: Food Safety Management System
Focuses on structured approaches to maintaining safety, including audits and records. Learners understand how systems reduce risks and ensure compliance.

Module 13: Food Legislation
Learners gain knowledge of UK and EU laws and regulations. It explains the responsibilities of businesses in meeting safety standards.

Module 14: Food Contamination and Prevention
Expands on contamination sources and advanced prevention strategies. Learners also examine cleaning, disinfection, and safe handling procedures.

Module 15: Food Poisoning and Food-Borne Illness
Covers causes, symptoms, and prevention of common illnesses. Learners study how poor practices contribute to outbreaks.

Module 16: Food Contamination Prevention
Reinforces proactive measures to prevent contamination in all stages of handling. Learners examine monitoring and corrective actions.

Module 17: Temperature Control
This module explores safe temperature ranges for storage, cooking, and chilling. It demonstrates why temperature monitoring is crucial for safety.

Module 18: Staff Training and Development
Focuses on training staff in safe handling and hygiene practices. Learners understand the importance of ongoing development for compliance.

Module 19: Pest Control and Sanitation
Learners study effective pest management and cleaning routines. The module highlights how pests pose contamination risks and how to prevent infestations.

Module 20: Hazard Analysis and Critical Control Points (HACCP)
Provides a complete overview of HACCP principles and application. Learners gain practical knowledge of identifying hazards, monitoring controls, and ensuring compliance.

Food Hygiene and Safety for Catering with HACCP & Food Allergen

This Food Hygiene and Safety Certificate Level 1, 2 & 3 for Catering with HACCP & Food Allergen Course is suitable for anyone interested in progressing their career further.

This course is suitable for:

• Restaurant Owner
• Restaurant Manager
• Chef
• Waiter
• Catering business owner

Please Note: This course is designed to support your personal growth and skill development. After completing this course, learners can pursue the professional qualification courses:

• Level 1 Award in Food Safety in Catering (RQF)
• Level 2 Award in Food Safety in Catering (RQF)
• Level 2 Award in Food Safety for Catering (RQF)
• Level 2 Award in Food Safety for Retail (RQF)
• Level 2 Award in Food Safety in Manufacturing (RQF)
• Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)
• Level 2 Award in HACCP for Catering (RQF)
• Level 2 Award in HACCP for Food Manufacturing (RQF)
• Level 2 Certificate in Nutrition and Health Principles (RQF)
• Level 3 Award in Food Safety for Catering (RQF)
• Level 3 Award in Food Safety for Manufacturing (RQF)
• Level 3 Award in Food Safety for Retail (RQF)
• Level 3 Award in Food Allergen Management in Catering (RQF)
• Level 3 Award in HACCP for Catering (RQF)
• Level 3 Award in HACCP for Food Manufacturing (RQF)
• Level 4 Award in Food Safety Management for Catering (RQF)
• Level 4 Award in Food Safety Management for Manufacturing (RQF)
• Level 4 Award in HACCP for Management (Codex Principles) (RQF)
• Level 4 Award in HACCP Management for Food Manufacturing (RQF)
• ISO 22000: Food Safety Management Systems Professional

Food Hygiene and Safety for Catering with HACCP & Food Allergen

There is no prior requirement to enrol on this Food Hygiene and Safety course.

Food Hygiene and Safety for Catering with HACCP & Food Allergen

Completing this course will open up various vocational opportunities for you. Some of them are given in the down below:

• Restaurant Manager
• Food Caterer
• Chef
• Waiter
• Restaurant Supervisor

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