Food Safety Management and Personal Hygiene Online Course

This comprehensive course covers essential principles and practices of Food Safety Management and Personal Hygiene designed to ensure safe food handling, prevent contamination, and maintain public health. Learners will explore food safety legislation, microbiology, contamination hazards, and effective control measures. The curriculum emphasizes the development of practical skills in managing food safety systems, supervising hygiene standards, and implementing temperature control, cleaning, and pest management protocols.

Participants will gain a deep understanding of foodborne illnesses, including bacterial and non-bacterial food poisoning, and learn how to apply food safety management tools effectively. The course also highlights the critical role of personal hygiene in preventing food contamination and sustaining safe food premises.

Through detailed modules, learners will master how to verify and record food temperatures accurately, maintain equipment hygiene, and manage waste disposal efficiently. Practical food safety training is included to empower staff and supervisors with knowledge to uphold food safety standards consistently.

Learning Outcomes

• Understand key principles of food safety and personal hygiene practices.
• Identify common contamination hazards and methods to control them.
• Explain food safety legislation and its impact on management systems.
• Apply food safety management tools to maintain compliance and safety.
• Demonstrate effective temperature control, cleaning, and pest management.
• Develop skills to train staff in proper food safety and hygiene.

Course Link: Food Safety Management and Personal Hygiene

Course Curriculum

Module 1: Food Safety – An Introduction

Gain foundational knowledge about the importance of food safety, historical context, and global relevance.

Module 2: Supervision of Food Safety

Understand how to effectively supervise food safety procedures and monitor compliance in food environments.

Module 3: Food Safety Legislation

Explore key international and local laws governing food safety management systems and legal responsibilities.

Module 4: Food Safety Management System

Learn how to design, implement, and maintain a comprehensive food safety management system.

Module 5: Food Safety Management Tools

Discover the tools such as HACCP, checklists, audits, and risk assessments that ensure safety standards are met.

Module 6: Microbiology

Examine microorganisms relevant to food safety, including pathogens, spoilage organisms, and prevention strategies.

Module 7: Contamination Hazards

Identify physical, chemical, biological, and allergenic hazards and how they affect food safety.

Module 8: Controlling ContaminationI

mplement effective methods and best practices to prevent cross-contamination in food processes.

Module 9: Food Poisoning (Bacterial) and Food-Borne Illness

Study common bacterial agents causing food poisoning, symptoms, transmission routes, and prevention.

Module 10: Food Poisoning (Non-Bacterial)

Understand viruses, parasites, and toxins that cause foodborne illness and how to mitigate their risks.

Module 11: Personal Hygiene

Learn personal hygiene standards for food handlers, including handwashing, clothing, and health policies.

Module 12: Food and Temperature Control

Explore safe cooking, storage, cooling, and reheating temperatures to prevent bacterial growth.

Module 13: Checking, Verifying and Recording Temperature

Master proper temperature logging, thermometer calibration, and verification protocols.

Module 14: Food Spoilage and Preservation

Understand spoilage processes and how to extend shelf life using preservation techniques.

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

Learn about hygienic design, layout, materials, and maintenance of food premises and equipment.

Module 16: Waste Disposal, Cleaning and Disinfection

Implement structured cleaning schedules, safe chemical use, and waste management practices.

Module 17: Pest Management

Identify signs of pest infestations and apply effective pest control and prevention strategies.

Module 18: Food Safety Training for the Staff

Develop training programs to educate staff on consistent hygiene and food safety behavior.

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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.