Food Hygiene Management Online Course

Food safety is a critical aspect of protecting public health and ensuring the delivery of safe, high-quality meals in every setting. The Food Hygiene Management Online Course provides comprehensive training in food safety principles, hygiene practices, food legislation, hazard prevention, and management systems. Learners will gain advanced knowledge of Food Safety Management Systems (FSMS), HACCP principles, contamination control, temperature monitoring, food handling practices, and effective staff supervision.

This program covers everything from understanding food poisoning causes to implementing preventive measures, hazard control, cleaning, pest management, and waste disposal. Participants will also explore the design of food premises, hygiene standards, and the role of food supervisors in maintaining compliance with food safety laws.

By combining theoretical foundations with practical applications, this course equips learners with the skills needed to lead and manage food hygiene effectively, ensuring compliance with global food safety regulations. It is ideal for those pursuing a career in food production, catering, hospitality, or food retail.

Learning Outcomes

1. Understand principles of food hygiene management and global safety standards.
2. Apply HACCP and FSMS frameworks in food hygiene environments.
3. Recognize food poisoning causes and implement effective prevention measures.
4. Manage contamination risks, hazards, and food handling practices efficiently.
5. Ensure compliance with food hygiene legislation and industry regulations.
6. Develop leadership skills to supervise and train staff effectively.

Course Link : Food Hygiene Management Online Course

Course Curriculum

Module 01: Introduction to Food SafetyGain a strong foundation in food hygiene and safety concepts.

Module 02: Roles and Responsibilities of a Food Supervisor and PoliciesUnderstand supervisor duties, leadership, and policy enforcement in food hygiene.

Module 03: Laws and LegislationStudy international food safety laws, standards, and legal compliance.

Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCPExplore FSMS frameworks and HACCP principles for food hygiene management.

Module 05: Implementation and Tools of FSMSLearn practical tools for implementing effective food hygiene systems.

Module 06: Food Poisoning CausesUnderstand the main causes and prevention methods of foodborne illnesses.

Module 07: Detecting and Preventing ContaminationDevelop skills in contamination detection, risk analysis, and prevention.

Module 08: Hazard ControlStudy hazard identification, risk management, and safety measures in food.

Module 09: Food Poisoning in Detail and IllnessesExamine foodborne pathogens, illnesses, and their health impacts.

Module 10: Food Toxins and their PreventionLearn about toxins in food and prevention of contamination risks.

Module 11: Food Handling Risks and PracticesExplore safe food handling, hygiene standards, and operational practices.

Module 12: Temperature ControlUnderstand temperature monitoring in storage, cooking, and food preservation.

Module 13: Recording TemperaturesMaster proper documentation of temperatures for compliance and safety.

Module 14: Spoilt Food and its PreventionRecognize food spoilage signs and methods to reduce food waste.

Module 15: Design Aspects of Food PremisesStudy hygiene-focused designs of kitchens, storage, and food facilities.

Module 16: Waste Disposal, Cleaning and DisinfectionGain knowledge of safe waste disposal, cleaning, and disinfection practices.

Module 17: Pest ManagementLearn strategies for controlling pests in food premises effectively.

Module 18: Training and Supervising Staff EffectivelyDevelop skills in staff training, monitoring, and leadership in hygiene.

Disclaimer:

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