Food Hygiene and Safety Easy to Hard Course

Master food hygiene and safety from basics to expert level. Tackle risks, HACCP, sustainability, and foodservice hygiene with finesse

Overview
Food safety isn’t just a kitchen affair; it’s a layered operation stretching from soil to serving spoon. The Food Hygiene and Safety Easy to Hard Course takes a grounded approach—starting from the fundamentals and gradually moving through the complex intricacies of risk control, chemical contaminant management, HACCP principles, and supply chain dilemmas. Whether it's preserving perishable produce or embedding safety into the very design of a food product, this course plates up knowledge with precision.

By exploring industry technologies, FSMS implementation, sustainability considerations, and the vital role of personal hygiene in foodservice operations, this course ensures learners get to grips with essential food safety challenges. It's a methodical journey through 16 thoughtfully arranged modules, each one sharpening your understanding further. No fluff, just the essentials served clean.

Learning Outcomes:

• Understand core principles of food hygiene and safety management.
• Identify the origin and nature of key food safety risks.
• Explore food preservation and contamination prevention techniques.
• Gain insights into HACCP and FSMS system frameworks.
• Analyse global supply chain safety challenges and solutions.
• Examine food product and process safety design fundamentals.

Course Curriculum:

• Module 1: Introduction to Food Hygiene
• Module 2: Origin and Nature of Food Risk
• Module 3: Technologies and Food Safety
• Module 4: Preservation of Fruits and Vegetables
• Module 5: Establishing a Food Safety Management System (FSMS) in a Company
• Module 6: Hazard Analysis and Critical Control Point System (HACCP)
• Module 7: Management of Chemical Contaminants for Food Safety
• Module 8: Sustainability and Food Safety
• Module 9: Food Safety — An Introduction
• Module 10: Food Safety Challenges in the Global Supply Chain
• Module 11: Recognising Food Safety Hazards
• Module 12: Designing Safety into a Food Product
• Module 13: Designing a Safe Food Process
• Module 14: Maintaining and Improving a Food Safety Programme
• Module 15: Food Safety in Foodservice Operations
• Module 16: Personal Hygiene

Who is this Course For:

• Food handlers keen to deepen food hygiene understanding.
• Hospitality workers managing foodservice responsibilities.
• Aspiring food technologists with a keen eye for safety.
• Quality assurance personnel monitoring food chain operations.
• Restaurant managers needing food safety system awareness.
• Supply chain professionals focused on food risk issues.
• Food production staff seeking structured knowledge on safety.
• Anyone interested in structured food hygiene principles.

Career Path:

• Food Safety Officer – £28,000 to £38,000 per year
• Food Quality Auditor – £30,000 to £45,000 per year
• Environmental Health Officer – £32,000 to £42,000 per year
• HACCP Coordinator – £27,000 to £36,000 per year
• Food Technologist – £25,000 to £40,000 per year
• Health and Safety Advisor (Food Sector) – £30,000 to £44,000 per year