Food Hygiene and Safety for Catering Course

Identify the dangers of poor food hygiene practices

Understand the UK laws and key legislation in place for handling food.

Apply effective measures to prevent contamination in food.

Implement an efficient food safety management system in the workplace

Store and cook food at the correct temperatures

Maintain a high standard of personal hygiene and cleanliness.

Use HACCP as part of their everyday schedule.

Accredited by CPD

Institute of Hospitality endorsed

Meets UK & EU legal requirements

Designed according to RSPH and CIEH level 2 syllabus

Fully online, interactive course with audio voiceover

Instant e-certificate and hard copy dispatch by next working day

Self paced learning and laptop, tablet, smartphone friendly

24/7 Learning Assistance

In Module 1, you will learn what is expected of you under the law as a food handler and learn about the key UK legislation governing food handling and preparation. You will also gain an understanding of how this law is enforced and what will happen if anyone in your business breaks these laws.

Module 2 covers the most prevalent and tenacious hazard in food safety, which is food poisoning and its primary cause: microbiological contamination. We will examine the different types of food poisoning caused by bacteria, viruses or moulds entering food and spreading illnesses and diseases, or introducing toxins. You will also learn how to prevent microbes from making food harmful and what the law has to say about your responsibilities and obligations.

In module 3, we will learn about the three other primary forms of hazard that can contaminate food and harm people, and how they need to be considered in terms of how the law treats each of these risks.

In Module 4, you will delve deeper into the subject of food-borne disease, establishing precisely what it is, the different types and how they are caused, and how we can control them in a food-handling environment. You will learn about how food poisoning and food-borne disease are defined under the law and discover the many different forms and their confusingly similar symptoms

In Module 5, you will learn how and why food spoilage is the primary cause of waste in both food businesses and broader society, as well as being the most significant source of food poisoning. You will learn the best ways to preserve food and how to spot and prevent spoilage, before drilling down into the main methods of preserving foods, some of which have been with us since time immemorial.

In Module 6, you will come to understand how it is the food handlers that are potentially the most significant and direct sources of illness. You will learn the essentials of personal hygiene 'best practice' while ensuring that you understand all the regulations you need to follow.

In Module 7, you will learn how it is essential to make sure that all food businesses take every precaution in preventing food-borne illness being passed on via their products.

In Module 8, you will learn how your food business premises needs to be well designed and correctly used, and how a strict and efficient cleaning regime is essential to this. You will see that excellent hygiene standards are enforceable under the law, and will be expected by the customers who use your business. You will learn how strict cleaning protocols and schedules help you to sustain a completely hygienic and safe food production area. You will also be shown the consequences of not following such guidelines and procedures.

In the final module, you will familiarize with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard hygiene and safety practices needed to be followed to minimize the risk of contamination of COVID-19.

Food retailers

Restaurant owners

Chefs & Servers

Food handlers

Catering Staffs

Employees within a fast-food chain

Food & Safety Inspector: £25,000 - £35,000 per annum

Safety & Hygiene Advisor: £30,000 - £35,000 per annum

Hygiene Supervisor: £25,000 - £28,000 per annum

Catering Manager: £25,000 - £40,000 per annum

Food Safety Manager: £35,000 - £40,000 per annum

Food Safety Officer: £25,000 - £30,000 per annum