Food Safety & Hygiene Online Course

Food safety and hygiene are essential elements of any food-related operation, protecting public health and ensuring that food served to consumers is safe, nutritious, and free from hazards. This comprehensive course covers all aspects of food safety and hygiene, from fundamental principles to in-depth practices that are mandatory in modern food handling environments. Whether you are entering the food industry, supervising a kitchen, or simply want to understand how to keep food safe, this course provides a thorough, structured, and globally applicable approach to food hygiene.

This curriculum-based course has been designed in alignment with industry standards and global food safety regulations. It explores everything from the causes and prevention of foodborne illnesses to the importance of food safety management systems (FSMS), HACCP protocols, cleaning procedures, and pest control strategies.

Throughout this course, you will learn about essential food safety measures that must be implemented in commercial kitchens, catering establishments, food production facilities, and even domestic environments. You will also understand legal obligations, hygiene principles, contamination control, personal hygiene, safe food storage, waste disposal, and more.

Learning Outcomes

• Understand basic food safety principles and global hygiene standards.
• Identify hazards and assess risks in food handling environments.
• Apply HACCP and FSMS frameworks to manage food safety effectively.
• Learn contamination prevention methods and safe food storage practices.
• Ensure legal compliance through knowledge of food safety legislation.
• Implement effective hygiene practices in food preparation and service.

Course Link: Food Safety & Hygiene Online Course

Course Curriculum

Module 01: Introduction to Food Safety

• Definition and importance of food safety
• Global impact of foodborne illnesses
• Food safety principles and hygiene basics
• Benefits of maintaining high food hygiene standards
• Overview of food safety in various industries

Module 02: Roles and Responsibilities of a Food Supervisor and Policies

• Key responsibilities of food safety supervisors
• Supervising hygiene practices in food operations
• Developing and enforcing food safety policies
• Team leadership and accountability in food safety
• Role of documentation and daily monitoring

Module 03: Laws and Legislation

• International and national food safety legislation
• Regulatory agencies and enforcement bodies
• Food hygiene legal requirements for businesses
• Penalties and consequences of non-compliance
• Understanding food labeling and traceability laws

Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP

• What is FSMS and why it's essential
• Principles and history of HACCP
• Role of FSMS in reducing food risks
• Risk-based preventive controls under FSMS
• Legal and commercial benefits of HACCP implementation

Module 05: Implementation and Tools of FSMS

• Building blocks of a strong FSMS
• Practical tools for food safety management
• Monitoring and verification procedures
• Record-keeping systems and checklists
• Corrective actions and continuous improvement methods

Module 06: Food Poisoning Causes

• Common causes of food poisoning
• Biological, chemical, and physical sources
• Human errors in food handling
• Role of time and temperature abuse
• Cross-contamination and unclean equipment

Module 07: Detecting and Preventing Contamination

• Types of food contamination
• Sources of microbial contamination
• Preventing chemical and allergenic hazards
• Personal hygiene and equipment sanitization
• Safe storage and preparation techniques

Module 08: Hazard Control

• Identifying and analyzing food hazards
• Critical control points (CCPs) in food production
• Risk assessment methods
• Implementing preventive measures
• Monitoring and controlling CCPs effectively

Module 09: Food Poisoning in Detail and Illnesses

• Overview of common foodborne illnesses
• Symptoms and onset times
• Pathogens like Salmonella, E. coli, Listeria
• Vulnerable populations and special precautions
• Outbreak response and reporting procedures

Module 10: Food Toxins and Their Prevention

• Natural and man-made food toxins
• Toxins from bacteria, molds, and chemicals
• Detection and testing methods
• Preventing toxin formation during storage
• Regulatory standards for toxin levels

Module 11: Food Handling Risks and Practices

• Proper receiving, storing, and preparing food
• Safe handling of raw and cooked products
• Time-temperature control during service
• Staff hygiene and protective clothing
• Avoiding allergen cross-contact

Module 12: Temperature Control

• Importance of controlling temperature in food safety
• Danger zone and bacterial growth
• Cooking, cooling, and reheating guidelines
• Hot and cold holding best practices
• Equipment calibration and maintenance

Module 13: Recording Temperatures

• Procedures for temperature monitoring
• Types of temperature logs and charts
• Using thermometers correctly
• Frequency of recording for compliance
• Analyzing data and taking corrective action

Module 14: Spoilt Food and Its Prevention

• Signs of spoiled food: appearance, smell, and texture
• Biological and environmental causes of spoilage
• Storage techniques to extend shelf life
• FIFO (First In, First Out) system
• Discard policies and waste minimization

Module 15: Design Aspects of Food Premises

• Layout requirements for food safety compliance
• Zoning for raw and cooked food areas
• Materials and finishes for easy cleaning
• Ventilation, lighting, and waste access
• Design to prevent pest entry and contamination

Module 16: Waste Disposal, Cleaning and Disinfection

• Waste management in food operations
• Types of waste and appropriate disposal methods
• Cleaning versus disinfecting
• Cleaning schedules and chemical safety
• Sanitizing utensils, equipment, and surfaces

Module 17: Pest Management

• Common food pests: rodents, insects, birds
• Signs of infestation and monitoring tools
• Preventive measures and exclusion techniques
• Safe pest control practices
• Legal responsibilities in pest management

Module 18: Training and Supervising Staff Effectively

• Importance of continuous food safety training
• Induction and refresher programs
• Building a food safety culture
• Supervising staff behavior and compliance
• Keeping training records and conducting evaluations

Lifetime Membership to 2500+ Courses

Link: Lifetime Premium Membership

Our Prime Learners will Get:

• Instant, Unlimited & Lifetime Access to 2500+ Courses
• Unlimited Free Accredited Certificates
• Access to All Career Certificate Bundles
• Free Student ID card & Many More

Disclaimer:

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