Food Handler Certification Online Course

The Food Handler Certification course is designed for individuals who want to master essential food safety practices. This comprehensive training covers every aspect of food handling to ensure public health protection and compliance with legal standards. Food Handler Certification is crucial for anyone involved in food preparation, service, or supervision to minimize foodborne illnesses. The curriculum follows internationally recognized standards, including HACCP and Food Safety Management Systems (FSMS). Learners will gain knowledge about contamination prevention, temperature control, and safe food storage. The course also emphasizes understanding laws and legislation related to food safety, helping professionals maintain regulatory compliance. Practical insights into pest management, waste disposal, cleaning, and staff supervision equip learners with vital skills. Food Handler Certification strengthens workplace safety and builds customer trust through consistent food hygiene practices.

This course extensively incorporates keywords like food safety, food handler certification, contamination prevention, food poisoning causes, hazard control, temperature control, FSMS, HACCP, food toxins, waste disposal, pest management, food laws, cleaning, disinfection, and food premises design, among others, to cover all aspects relevant worldwide.

Learning Outcomes

1. Understand the fundamental principles of food safety management systems.
2. Identify common causes and prevention methods of food poisoning.
3. Apply effective temperature control and food storage techniques.
4. Recognize food contamination hazards and implement control measures.
5. Comprehend food safety laws and regulatory requirements globally.
6. Develop skills to supervise and train food handling staff efficiently.

Course Link: Food Handler Certification

Course Curriculum

Module 01: Introduction to Food Safety

Overview of food safety principles and their importance in food handling.

Module 02: Roles and Responsibilities of a Food Supervisor and Policies

Understanding supervisor duties and enforcing food safety policies.

Module 03: Laws and Legislation

Review of global food safety laws and regulatory requirements.

Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP

Basics of FSMS and Hazard Analysis Critical Control Point (HACCP) principles.

Module 05: Implementation and Tools of FSMS

Practical tools and steps to implement effective FSMS.

Module 06: Food Poisoning Causes

Identifying common sources and causes of foodborne illnesses.

Module 07: Detecting and Preventing Contamination

Methods to recognize and avoid physical, chemical, and biological contamination.

Module 08: Hazard Control

Strategies to control and minimize food safety hazards.

Module 09: Food Poisoning in Detail and Illnesses

Detailed study of foodborne illnesses and their symptoms.

Module 10: Food Toxins and their Prevention

Understanding toxins in food and how to prevent their occurrence.

Module 11: Food Handling Risks and Practices

Safe handling techniques to reduce risks during food preparation.

Module 12: Temperature Control

Critical temperature ranges and practices for safe food storage.

Module 13: Recording Temperatures

Accurate monitoring and documentation of food temperatures.

Module 14: Spoilt Food and its Prevention

Recognizing spoilage and methods to prevent food deterioration.

Module 15: Design Aspects of Food Premises

Key design elements to promote hygienic food preparation environments.

Module 16: Waste Disposal, Cleaning and Disinfection

Best practices for hygienic waste management and sanitation.

Module 17: Pest Management

Effective pest control methods to maintain food safety.

Module 18: Training and Supervising Staff Effectively

Skills to train and supervise food handlers for compliance and safety.

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Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.