Food Safety Management: Food Safety Supervision, Food Hygiene and Cleaning

Food safety is critical in every corner of the food industry—from production to preparation. This in-depth course, Food Safety Management: Food Safety Supervision, Food Hygiene and Cleaning, is designed to equip learners with comprehensive knowledge of food hygiene, food safety legislation, food contamination, supervision, and cleaning protocols. Whether you're entering the food sector or seeking to enhance your compliance and supervisory skills, this course provides all the necessary tools.

Spanning 18 expert-designed modules, this program covers every facet of food safety, from microbiology and hazard control to staff training and pest management. By the end of the course, learners will confidently identify food-borne risks, implement safety management systems, ensure food hygiene, and supervise cleaning operations in alignment with international safety standards.

This is a globally-focused course, ideal for food professionals, aspiring supervisors, and anyone committed to food safety excellence—especially individuals eager to better serve communities, including those with learning disabilities.

Learning Outcomes

• Understand food safety risks and apply effective control measures.
• Identify legal responsibilities under food safety regulations worldwide.
• Recognise food-borne illnesses and their causes and symptoms.
• Implement and monitor hygiene and cleaning standards effectively.
• Supervise and train staff in food safety practices consistently.
• Maintain comprehensive food safety documentation and procedures properly.

Course Link: Food Safety Management: Food Safety Supervision, Food Hygiene and Cleaning

Course Curriculum

Module 1: Food Safety – An Introduction

Learn the core principles of food safety and why it matters globally.

Module 2: Supervision of Food Safety

Explore supervisory responsibilities and communication within food safety settings.

Module 3: Food Safety Legislation

Understand food safety laws, enforcement, and legal responsibilities internationally.

Module 4: Food Safety Management System

Develop, implement, and monitor a Food Safety Management System (FSMS).

Module 5: Food Safety Management Tools

Utilize tools like HACCP, risk assessments, and standard operating procedures.

Module 6: Microbiology

Study bacteria, viruses, and fungi impacting food safety and spoilage.

Module 7: Contamination Hazards

Identify biological, chemical, physical, and allergenic food contamination types.

Module 8: Controlling Contamination

Implement practical methods to prevent contamination across food supply chains.

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

Recognise bacterial sources, symptoms, and preventive measures for food poisoning.

Module 10: Food Poisoning (Non-Bacterial)

Understand viral, parasitic, and chemical causes of non-bacterial food illnesses.

Module 11: Personal Hygiene

Promote staff hygiene practices to prevent food contamination and illness.

Module 12: Food and Temperature Control

Ensure correct storage, cooking, and holding temperatures of food products.

Module 13: Checking, Verifying and Recording Temperature

Implement systems for monitoring, verifying, and documenting temperature controls.

Module 14: Food Spoilage and Preservation

Learn causes of spoilage and techniques to prolong food freshness safely.

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

Design food-safe facilities and select appropriate kitchen equipment and layout.

Module 16: Waste Disposal, Cleaning and Disinfection

Apply safe and effective cleaning, disinfection, and waste management practices.

Module 17: Pest Management

Prevent, detect, and manage pests in food environments safely and legally.

Module 18: Food Safety Training for the Staff

Train and evaluate staff in food safety procedures and hygiene standards.

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• 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.