Food safety is no accident, but a careful, ongoing process. This course explores essential food hygiene concepts including preservation techniques, hazard analysis, and safety management systems like HACCP. It also looks at sustainability and risk origins, guiding you through how to handle food safely from start to finish.
Additionally, modules on chemical contaminants and modern technologies provide a rounded view of how safety is maintained in food production environments. It’s a solid choice for anyone wanting clear, jargon-free knowledge about maintaining food safety standards.
Learning Outcomes:
- Understand food preservation methods to ensure safety
- Learn the principles of HACCP and hazard analysis
- Explore food safety management system components
- Recognise links between food safety and sustainability
- Identify chemical contaminants and control measures
- Understand food risk origins and technological solutions
Who is this Course For:
- Food service workers responsible for hygiene standards
- Catering managers ensuring kitchen safety compliance
- Students studying food science or hospitality management
- Quality control inspectors in food production
- Health and safety officers specialising in food environments
- Restaurant owners updating hygiene protocols
- Food bloggers interested in safety topics
- Anyone keen on learning about food contamination control
Career Path:
- Food Safety Officer – £30,000/year
- Quality Assurance Technician – £28,500/year
- Catering Manager – £32,000/year
- Environmental Health Practitioner – £33,000/year
- Food Production Supervisor – £29,000/year
- HACCP Coordinator – £31,000/year
