Learning Outcomes

Food Safety and Food Hygiene

Food-borne Illness

Keeping Bacteria at Bay

Lesson Summary

In this topic, you will learn about food safety and food hygiene including how food contamination and spoilage occurs, ways to prevent food contamination, and the responsibilities of food handlers.

HACCP

Food Safety Hazards and Contamination

Controlling Bacterial Growth

Controlling Bacteria

In this module, you will learn about HACCP including its 7 principles. You will also learn about effective ways to control the growth of bacteria and how to avoid food spoilage.

Food Safety and Hygiene in the Catering Industry - Assessment

Learn about proper food preparation, storage, and hygiene practices with this food safety training course.

Food Safety and Hygiene in the Catering Industry

This free online Food Safety and Hygiene course will teach you standard food safety guidelines for the catering industry. Soiled and contaminated foods are not just unpleasant to eat, but can cause serious injury and illness. Having a good command of food safety and hygiene techniques is essential for any food industry professional. This course will teach you how to prevent spoilage and control disease spread during the food handling process.

Introduction to HACCP

Food Safety Hazards

Application of Risk Analysis to Food Safety

Prerequisite Programmes of HACCP

HACCP Principles

Form a HACCP Team

Implementation and Maintenance of the HACCP Plan

In this module, we will examine hazard analysis, its history, and its purpose. Furthermore, we will examine the potential health hazards associated with food safety, followed by a discussion about the application of risk analysis to food safety hazards. We will also discuss HACCP principles and prerequisite programs.

Course assessment

This free online food safety course lays out the seven steps of HACCP to help you prevent food contamination hazards.

Hazard Analysis Critical Control Points (HACCP)

This food protection training course provides a basic overview of hazard analysis and critical control points (HACCP) and the management strategy that addresses food safety. We then discuss how food can be exposed to harmful biological and chemical hazards, resulting in contamination, and outline the preventive measures designed to keep food safe to eat. We also cover food safety risk analysis and the best practices of the HACCP system.

Food Safety and Food Safety Management Systems

Food Poisoning and Contamination

Food Poisoning and Illness

In this module, you will be introduced to food safety and hygiene and will learn about high-risk foods and individuals vulnerable to food poisoning. You will also learn about the role of food supervisors and regulators in keeping food safe. Finally, you will learn about food poisoning and various methods for preventing food contamination.

Food Handling and Temperature Control

Food Spoilage and Design Aspects

Waste Disposal and Pest Management

This module will introduce you to some of the risks associated with handling food, and some practices for mitigating these risks. You will learn about the importance of temperature control in food safety, and methods for monitoring temperature. You will also learn some to manage pests, prevent food spoilage, and design functional cooking premises.

Food Safety and Hygiene – Course Assessment

This free online course teaches good food safety practices and shows you how to professionally manage a catering area.

Food Safety and Hygiene

Food contamination could lead to unpleasant outcomes ranging from severe illness to loss of business for a catering outfit or restaurant. Food procurement, handling, processing and storage must be carried out with the utmost care to prevent contamination and spoilage of food. This course explains food contamination in detail and covers the measures, tools and regulations for safely handling food and managing a hygienic cooking area.

Introduction to Personal Cleanliness

Personal Cleanliness Guidelines

Hotel Cleanliness

Guidelines for Manual Cleaning

Personal Cleanliness And Health Assessment

Learn about the importance of personal cleanliness for food safety.

Purchasing Foods

Receiving and Storing Foods

Preparing Foods

Sanitation Procedures

Sanitary Food Handling Assessment

Learn about the procedures used in sanitary food handling.

Burns

Muscle Strains and Falls

Cuts

Equipment Accidents

Fire Safety

First Aid

Food Service Accidents Assessment

Learn about general causes and preventive measures for accidents in the food service industry.

Incidents, Inspections and the Managers Role

Food Borne Illnesses

Food Service Incidents, Inspections and Illnesses Assessment

Learn about the role of management in maintaining food safety standards and Illnesses caused by bad and/or contaminated food.

Food Safety Training - Safe Practices and Procedures - Course Assessment

Learn more about the food sanitation practices and procedures with this food safety training online course.

Food Safety Training - Safe Practices and Procedures

This free online course in Food Safety teaches you about safe practices and procedures within food service operations. A solid sanitation and safety program is vital for any food service operation, big or small. By the end of the course you'll know all about the individual cleanliness guidelines applicable to everyone within sanitation and safety operations, as well as the important role the manager plays in these operations.

Food Processing Industry and HACCP

Hazard or Risk?

Terms and Definitions

This module introduces the learner to the food processing industry, its importance worldwide, and its different sectors, emphasizing the need to ensure the safety of processed foods. The significance of HACCP as the globally recognized food safety system will be reviewed along with the important terms in this regard.

HACCP Prerequisite Programs (PRPs) - Part 1

HACCP Prerequisite Programs (PRPs) - Part 2

HACCP Preliminary Steps

In this module, you will be introduced to the prerequisite programs (PRPs) that have to be in place before the implementation of HACCP system in your food processing establishment. An overview of good practices along with the five preliminary steps of HACCP (the start point of HACCP implementation) will be studied and discussed in detail

The Seven Principles of HACCP (Part 1)

The Seven Principles of HACCP (Part 2)

Practical Application of HACCP

In this module, learners will be introduced to the seven principles of HACCP system and will gain an in-depth knowledge about the implementation of each principle. Moreover, a practical exercise  is included to help learners easily apply the HACCP system within their food establishments.

Implementation of HACCP Food Safety System in the Food Processing Industry - Assessment

Learn how to implement the HACCP food safety system worldwide in this free online food safety and protection course.

Implementation of HACCP Food Safety System in the Food Processing Industry

This food safety course covers the implementation of the ‘Hazard Analysis and Critical Control Points’ HACCP food safety system in the food processing industry. We explain how food is protected from contamination while being processed. We also show you how to properly implement the HACCP’s ‘prerequisite programs’ (PRPs) and lay out its preliminary steps and seven principles to make sure that food safety is protected in your establishment.

Personal Hygiene - Part 1

Personal Hygiene - Part 2

Personal Hygiene - Part 3

Water Quality - Part 1

Water Quality - Part 2

In this module you will learn about the principles and reasons for good personal hygiene and how to manage systems for personal hygiene. You will learn about how illnesses should be reported and about importance of water quality. Find out more about regulations and customer requirements related to water quality, ice and steam and learn about water wells and plumbing systems.

Pest Control - Part 1

Pest Control - Part 2

Product Contamination Control - Part 1

Product Contamination Control - Part 2

Product Contamination Control - Part 3

In this module, you will learn about the different kinds of pests that can be hazardous to food safety. You will be shown how to manage these pests and how to safely contain any contamination.

Control of Food Hazards: General and Specific - Part 1

Control of Food Hazards: General and Specific - Part 2

Control of Food Hazards: Allergens

Incident Management - Part 1

Incident Management - Part 2

In this module you will learn about different types of food safety hazards and how best to deal with them. You will also learn about food allergens and procedures that need to be followed when working with allergens and equipment used near allergens. Finally, will also discuss incident management.

Food Safety Knowledge - Basic Level Requirements - Course Assessment

Learn how to handle and store your food properly to prevent food-borne illnesses with this Food Safety Knowledge course.

Food Safety Knowledge - Basic Level Requirements

If not handled properly, the food that you serve may cause severe discomfort, illness, and even death. This makes it crucial for everyone, particularly those in the hospitality industry, to understand that their behavior directly contributes to the safety of the food they serve. This course will teach you how to properly handle, prepare, and store food so that the meals you make and contribute to are safe for everybody who enjoys them.

In this module, you will learn about the principles and reasons for good personal hygiene and how to manage systems for personal hygiene. The importance of reporting illnesses will be discussed. You will learn the importance of water quality as well as the regulations and customer requirements related to water quality, ice and steam. You will also learn about water wells and plumbing systems.

This module will discuss how the various methods of pest control as well as how products should be stored and managed to prevent contamination.

In this module, you will learn about different types of food safety hazards and how best to deal with them. You will be introduced to food allergens and procedures that need to be followed when working with allergens and equipment used near allergens. Incident management will also be covered.

Diploma in Food Safety - First Assessment

You must score 80% or more to pass this assessment.

In this module, you will learn about personal cleanliness guidelines that should be followed by employees in the food service industry.. The importance of cleanliness to the food service will be discussed. You will also be shown how a cleaning schedule list is put together and about correct sanitation.

Purchasing and Receiving Foods

Storing and Preparing Foods

This module will cover one of the most important aspects of Food Safety - Sanitary Food Handling. You will begin by learning about inspection and grading and about what to expect when receiving foods from a supplier. You will learn about the correct temperatures food should be stored at as well as the general guidelines for storing and preparing foods.

Causes of Unsafe Foods

This module focuses on the causes of unsafe food and how to avoid them. You will learn about food poisoning and how it can be caused. Importantly, you will discover how food infections occur, their symptoms and which foods they affect.

Diploma in Food Safety - Second Assessment

Burns, Muscle Strains and Falls

Cuts and Equipment Accidents

Fire and First Aid

In this module, you will learn about protecting employees and others from food service accidents. Critically, you will be shown how to avoid certain accidents in addition to the importance of first aid training. The thoery of the Heimlich maneuver will be shown to you.

The Role of Managers

Incidents and Inspections

This module will demonstrate to you the role of management in the food service industry. You will become familiarised with the "lead by example" concept. You will learn how important it is to train your staff correctly and the procedure of accident reports. You will learn the importance of inspections for the consistency of sanitation standards.

Diploma in Food Safety - Third Assessment

Diploma in Food Safety - Assessment

Ensure proper staff hygiene and pest prevention with the food safety practices taught in this free online course.

Diploma in Food Safety

This free online food safety course will teach you proper food handling practices that will protect your food-service operation. As many as 582 million people experience food-borne diseases every year. Hence, food safety is extremely important to food-related businesses of any size. This course will ensure when working with food, you are able to prevent foodborne illness, contamination, allergic reactions and the spread of disease.

Defining Foodborne Disease and the Common Foodborne Pathogens

Routes of Contamination and Food Safety Barriers

Risk Groups and High-Risk Foods

Preventive Measures and Where are Microorganisms?

Welcome to a journey exploring the fascinating yet intriguing realm of
food safety! This session explores the hidden dangers found in food:
Foodborne bacteria. You will learn about the various varieties of these
minuscule food sabotage agents, how they taint our food, and the
doable countermeasures that we might employ to stave them off.

Personal Hygiene

Hand Washing Techniques and When to Wash Your Hands

Proper Use of Gloves and Protective Clothing

Safe Food Handling Practices

In this module, you will learn about the importance of personal hygiene in preventing food contamination. Maintaining personal hygiene is essential in preventing food contamination. You will learn to practice good habits such as washing your hands properly and wearing clean protective clothing and hairnets while working with food.

Basic Food Safety Training - From Farm to Fork - Course Assessment

Navigate the Essentials of Food Safety to Ensure Health and Well-being, with this free online course.

Basic Food Safety Training - From Farm to Fork

Dive into the critical world of food safety with this comprehensive training, tailored for food handlers, kitchen staff, and anyone interested in maintaining the highest standards of food hygiene and safety. In this course, you will learn about foodborne illnesses, including their types, symptoms, and impact on public health. Additionally, you will study the importance of personal hygiene in food safety, and principles of safe food handling.

General Principles of Child Nutrition

Common Childhood Nutrition Deficiencies

Paediatric Nutrition for Children With Special Needs

Child Abuse and Neglect in Paediatric Nutrition

Integrating Paediatric Nutrition in Childcare Settings

Paediatric Nutrition for Supporting Child Growth Milestones

Child Health, Safety, and Personal Hygiene

Paediatric Nutrition in Formal Early Years Provision

Paediatric Nutrition in Community and Cultural Contexts

Emerging Trends and Future Directions in Paediatric Nutrition

Paediatric Nutrition for Childcare Providers - Assessment

Advance your childcare career and gain expert skills in paediatric nutrition with this free online course

Paediatric Nutrition for Childcare Providers

Do you want to make a real difference in children's health and development? This course will help you gain a paediatric nutrition certification and skills for planning optimal diets for children of all ages. You'll learn to support growth, address special needs, and promote wellbeing in childcare settings. This course was reviewed and approved by Kate Meadows, an expert in paediatric nutrition and exercise physiology (MS, RD, ACSM-EP).

Introduction to TACCP

Types of Food Threats and Attackers

TACCP Process and Procedures for Food Defence

This module will introduce you to Threat Assessment and Critical Control Points (TACCP). Then you will learn about food safety legislation, types of food threats, and how to handle the situation. The module will also teach you different types of food attackers and their motives, food fraud, the TACCP process, and the procedures for food defence.

Threat Assessment and Critical Control Points (TACCP) - Course Assessment

Learn how to use TACCP to assess and manage malicious food-related risks in this free online food defence course.

Threat Assessment and Critical Control Points (TACCP)

Threat Assessment and Critical Control Points (TACCP) is a set of guidelines and best practices for preventing intentional food contamination. This food defence course establishes the importance of implementing TACCP mechanisms and explores food fraud, the TACCP process and food defence. We explain how TACCP protocols are used to proactively identify and manage supply chain control points that may be vulnerable to deliberate contamination.

High-Performance HACCP: Validation and Zoning

Post-Brexit UK Food Law

Allergen Management under Natasha’s Law

Rapid Micro Testing and Predictive Shelf-Life Modelling

Blockchain Traceability and Recall Readiness

Food Integrity: Fraud, Crime and Novel Proteins

Sustainable Safety Culture and Incident Comms

UK Food Hygiene and Safety Standards - Assessment

This free online course explores UK food hygiene laws, safe handling practices, and compliance in food businesses.

UK Food Hygiene and Safety Standards

This course offers a comprehensive look at modern UK food safety practices post-Brexit. It covers legal changes, FSA/FSS roles, HACCP validation, hygiene zoning, allergen control under Natasha’s Law, and rapid micro testing. You’ll also explore blockchain traceability, food fraud detection, novel proteins, and building a sustainable safety culture. Gain the legal, technical, and practical knowledge needed to ensure food safety.

Introduction to Food Safety

Personal and Environmental Hygiene in Food Handling and Preparation

Cooking and Kitchen Hygiene

Employee Training and Kitchen Management

This module will introduce you to the fundamental food safety principles and their application in the catering industry. You will learn how to monitor and enforce food safety regulations and devise techniques to prevent foodborne illnesses. We'll show you how to analyse the causes of food contamination and ensure suitable control measures.

Principles and Development of HACCP

Critical Control Points (CCPs)

Advanced HACCP Management

This module will introduce you to the evolution and development of the HACCP system in terms of food safety practices. You will study the core principles of HACCP and their role in ensuring food safety. We'll show you how to manage food-related hazards, monitor critical control points and take corrective actions to prevent illnesses.

Allergen Management

Crisis Management in Food Safety

Food Safety Technology and Sustainability and Organisations' Role

Operational Efficiency in Food Safety and Emergency Response

This module will introduce you to the common allergens in the catering industry and suitable management techniques. You'll learn how to develop strategies to minimise allergens during food preparation. You'll also explore the legal requirements and obligations for allergen management in the food industry and ways to create allergen-free meals.

HACCP Essentials Training for Catering - Course assessment

Ensure food safety, prevent hazards, and maintain compliance in catering operations in this free online course.

HACCP Essentials and Catering Food Safety

Are you ready to excel in catering safety and compliance? Enrol in our free online HACCP Essentials Training for Catering course. This course covers food safety standards, kitchen operations, and HACCP plan development and assures your catering business meets the highest food safety regulations. This course was reviewed and approved by subject matter expert Youssef Bensghir, who holds an MSc Food Quality Management from Salford University.

HACCP Principles and Regulations

How to Do a HACCP Study

Hazards, Significance, and Control

In this module, you'll learn the foundation of the HACCP system. You will comprehend the overall process, how to identify hazards, establish critical control points, and develop effective monitoring procedures. Also, the lessons cover a complete guide for setting corrective and verification actions to ensure the effectiveness of the HACCP system.

Designing Food Safety

Implementation, Verification, and Maintenance in HACCP

HACCP Application in Supply Chain

This module discusses safety design and HACCP across the supply chain. You'll learn to build, implement, monitor, and manage an effective HACCP system. You'll also study the impacts of HACCP in packaging, primary manufacturing, and supply chain. Finally, you'll explore the HACCP's benefits in industry and food services.

This free online food safety course explains how to use the HACCP system to manage risk and protect public health.

Hazard Analysis and Public Health: A HACCP Approach

This food safety course is an excellent resource for anyone who wants to become a quality or risk management expert in the food industry. We show you how to employ the Hazard Analysis and Critical Control Points (HACCP) system to manage food safety from primary production to delivery at the supermarket. We take you through the control techniques, regulations and implementation procedures used to protect public health and guarantee food safety.