Food Safety and Food Hygiene: Food Safety Law, Allergen Awareness and HACCP

In today’s fast-paced food industry, ensuring food safety and hygiene is not just a regulatory requirement — it’s a life-saving responsibility. This comprehensive course, “Food Safety and Food Hygiene: Food Safety Law, Allergen Awareness and HACCP,” provides in-depth training on the principles and practices that protect public health, maintain food quality, and comply with international food safety laws.

Designed for both beginners and professionals across food, healthcare, hospitality, and care sectors, this course dives deep into every critical area: food safety legislation, allergen management, personal hygiene, HACCP systems, microbiological hazards, contamination control, food poisoning prevention, and COVID-19 safety adaptations. Whether you're a food handler, care worker, chef, or manager, this course will empower you to handle food with confidence, protect vulnerable consumers (including individuals with learning disabilities), and implement systems that meet global food safety standards.

From physical and chemical hazards to personal hygiene practices and HACCP implementation, this course ensures a well-rounded understanding of food safety at every stage — from farm to fork.

Learning Outcomes

1. Understand global food safety laws and legal food handling responsibilities.
2. Identify biological, chemical, and allergenic food safety hazards.
3. Apply HACCP principles in diverse food service environments.
4. Implement personal and workplace hygiene in food preparation.
5. Prevent foodborne illnesses through proper handling and storage.
6. Ensure safe food practices for vulnerable or disabled individuals.

Course Link: Food Safety and Food Hygiene: Food Safety Law, Allergen Awareness and HACCP

Course Curriculum

Module 1: Introduction to Food Safety and the Law

Understand international and local food safety regulations and legal accountability. Learn about regulatory bodies, inspection frameworks, and the significance of compliance for all food handlers.

Module 2: Bacteria and Microbiological Hazards

Explore foodborne pathogens, bacterial growth conditions, and microbiological contamination. Includes E. coli, Listeria, Salmonella, and preventive measures.

Module 3: Physical, Chemical and Allergenic Hazards

Identify sources of contamination, from foreign objects to allergens. Includes management of allergens like peanuts, shellfish, gluten, and dairy.

Module 4: Food Poisoning and Control Measures

Understand how foodborne illnesses occur and how to prevent them. Covers symptoms, incubation periods, and outbreak containment.

Module 5: Food Spoilage and Food Storage

Learn proper food storage methods, FIFO principles, labeling, and spoilage indicators. Understand cold chain maintenance and temperature zones.

Module 6: Personal Hygiene

Emphasizes personal hygiene practices like handwashing, protective clothing, and illness reporting. Crucial for preventing cross-contamination.

Module 7: HACCP and Food Premises

Detailed guide to HACCP implementation, risk analysis, and corrective actions. Also includes safe design and maintenance of food premises.

Module 8: Cleaning

Master cleaning protocols, types of cleaning agents, sanitization routines, and cleaning verification systems for kitchens and food prep areas.

Module 9: Reopening and Adapting Your Food Business During COVID-19

Guidance for adapting hygiene practices to post-pandemic standards. Covers social distancing, PPE use, delivery safety, and reopening checklists.

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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.