Food Safety | Food Allergens | HACCP | CPD Accredited | Online Course

What's included:

• Fully Online Recorded Class
• CPD Accredited
• Free certificate
• 24/7 access to the course for Lifetime
• Online support
• No hidden fees

Course Link: Food Safety, Food Allergens & HACCP Course

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to Food Safety, Food Allergens & HACCP Online Course 48 hours after your enrolment.

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There’s no room for guesswork in food safety—especially when allergic reactions and cross-contamination are more than just bad PR. This Food Safety, Food Allergens & HACCP Online Course delivers vital knowledge for anyone involved in food preparation, handling, or service. From food hygiene basics to allergen awareness and hazard control, it covers all the things that matter—like keeping customers safe and inspections stress-free.

Accredited by CPD and delivered entirely online, this course is perfect for individuals or teams needing reliable training on their own schedule. You’ll explore the principles of HACCP (Hazard Analysis and Critical Control Points), foodborne illnesses, storage standards, and legal requirements. No kitchen time required—just a steady internet connection and a willingness to not give your diners food poisoning.

Learning Outcomes

• Understand key food safety regulations and hygiene responsibilities.
• Identify common foodborne hazards and how to manage them.
• Learn about the 14 recognised food allergens in the UK.
• Explore HACCP principles and the role of critical control points.
• Know how to prevent cross-contamination during food preparation.
• Gain insight into safe storage, temperature, and cleanliness protocols.

Who is this Course For?

• Food handlers in restaurants, cafés, and catering services.
• Kitchen supervisors overseeing food safety standards.
• Street food vendors preparing meals for public consumption.
• Hospitality staff working with guests and food daily.
• School canteen workers responsible for pupil meals.
• Care home kitchen staff managing dietary needs.
• Food delivery staff wanting to understand safe transport.
• Anyone selling or serving food in a professional setting.

Career Path & Salary (UK Averages)

• Food Safety Officer – £32,000 per year
• Catering Supervisor – £24,000 per year
• HACCP Coordinator – £30,000 per year
• Quality Assurance Technician – £27,000 per year
• Food Hygiene Inspector – £35,000 per year
• Canteen Manager – £26,000 per year

Course Curriculum

Food Safety Management - Level 3

Module 01: Food Safety – An Introduction

Module 02: Supervision of Food Safety

Module 03: Food Safety Legislation

Module 04: Food Safety Management System

Module 05: Food Safety Management Tools

Module 06: Microbiology

Module 07: Contamination Hazards

Module 08: Controlling Contamination

Module 09: Food Poisoning (Bacterial) and Food-Borne Illness

Module 10: Food Poisoning (Non-Bacterial)

Module 11: Personal Hygiene

Module 12: Food and Temperature Control

Module 13: Checking, Verifying and Recording Temperature

Module 14: Food Spoilage and Preservation

Module 15: Food Premises and Equipment: The Design and Construction

Module 16: Waste Disposal, Cleaning and Disinfection

Module 17: Pest Management

Module 18: Food Safety Training for the Staff

Level 3 HACCP Training

Module 01: An Introduction to HACCP

Module 02: HACCP and Food Safety Legislation

Module 03: Food Safety Hazards

Module 04: Planning a HACCP System

Module 05: Creating the HACCP System

Module 06: Principle 1 – Hazard Analysis

Module 07: Principle 2 – Critical Control Points

Module 08: Principle 3 – Critical Limits

Module 09: Principle 4 – Monitoring Critical Control Points

Module 10: Principle 5 – Corrective Action

Module 11: Principle 6 – Verification of the HACCP System

Module 12: Principle 7 – Documentation

Module 13: Implementing the HACCP System

Module 14: HACCP Alternatives

Food Allergen Awareness Training

Module 01: Basics of Food Allergens

Module 02: Allergen Guidance for Food Businesses

Module 03: Allergen Guidance for Consumers

Module 04: Allergic Reactions and Treatments