Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development
Description
Obtain the legally required certification to work in the food and hospitality industry and become a qualified food safety professional by enrolling this bundle of courses. It consists of four essential and excellent food hygiene training courses that will earn you the label of master of Food Safety and Hygiene. Whether you are running your own food business or working as a professional, this bundle is designed to provide you with high-quality learning and development opportunities. Get in the front row of the ever-expanding hospitality sector by becoming a trained professional with our CPD accredited, and Institute of Hospitality Industry endorsed Food Hygiene & HACCP courses.
- Accredited by CPD
- Institute of Hospitality endorsed
- Instant e-certificate and hard copy dispatch by next working day
- Fully online, interactive course with audio voiceover
- Developed by qualified food safety professionals
- Self paced learning and laptop, tablet, smartphone friendly
- 24/7 Learning Assistance
- Discounts on bulk purchases
The following 4 courses are included in this bundle:
Level 1 Food Hygiene and Safety
It’s the legal obligation of the food handlers to abide by the UK legislation which is in place to protect consumers from any food hazards. Level 1 Food Safety and Hygiene course aim to make you fully aware of the essential principles of food hygiene and safety and maintain excellent hygiene standards within your role in the food handling or cooking business.
Level 2 Food Hygiene and Safety for Catering
This advanced food hygiene and safety course for catering will take you to a bigger canvas of food safety and hygiene. This level 2 training is a complete guidebook for food handlers and business owners to understand how to comply with all food health and safety legislation and utilise HACCP to ensure hygiene is in place for all situations. Its interactive modules and easy to grasps materials will help you complete the course in no time and get an accredited certificate.
Level 2 HACCP Training
Level 2 HACCP training is specially designed to teach food handlers about the HACCP guidelines and the accompanying principles. This course will give you the knowledge as to how to comply with food hygiene rules and create a clean and productive workplace.
Level 3 HACCP Training
Level 3 HACCP training course will examine the key areas that will enable you to work safely and with confidence across the food industry as you develop and deliver a food safety management system based on the principles of HACCP.
Course Curriculum
***Level 1 Food Hygiene and Safety***
We will discuss who will benefit from the course and why food hygiene is so important. We will look at the legislation around food hygiene, understanding food safety, and common health issues caused by contaminants.
We will look at the main microbiological hazards, allergenic hazards, physical hazards, and chemical hazards. We look at the potential impact of them contaminating foodstuffs and explore various ways to control for them in practice.
You will learn about the conditions under which food becomes contaminated with bacterial growth. We will also look at temperature control, the Danger Zone, controlling time, low and high-risk foods, controlling microbiological hazards, food deliveries, refrigeration and pests.
In this module we will look into hand hygiene, hand washing, hair hygiene, body hygiene and bad habits, personal protective equipment (PPE), and reporting illnesses.
We look at why cleaning is important, good practice around waste management, cleaning and disinfection, the concept of clean as you go, keeping dishwashers clean, and the requirement for scheduled cleaning.
***Level 2 Food Hygiene and Safety***
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 the last module, 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.
***Level 2 HACCP Training***
This is the introductory module which will introduce learners with the HACCP system and their fundamental principles. The critical pieces of legislation regarding food safety and the enforcement of those legislations will also be discussed throughout this module. Another essential part of this module is the definition of key terms related to HACCP and food safety.
Module 2 will focus on microbiological hazards and food poisoning. This module will go on by discussing the various causes of food poisoning and the prevention methods, common food poisoning bacteria and diseases caused by them, and the prevention of microbiological contamination.
In this 3rd module, we’ll look at all the potential allergenic, chemical & physical hazards that can compromise food safety and learn how to minimise contamination. The allergen laws will also be discussed in this module.
This module is focused on the HACCP system. You’ll get to know about the HACCP prerequisites and the examples of prerequisites. We’ll discuss the five preliminary steps of HACCP and teach the learners on how to create a HACCP system
This final module will explore each of the seven main principles of the HACCP system. Having thoroughly explored these steps will enable you to carry out a comprehensive HACCP. The learners will also become familiar with the codex decision tree tool in this module.
***Level 3 HACCP Training***
This introductory module will get rolling by introducing the learners with a food safety management system and the HACCP system. The benefits and the importance of HACCP system will also be discussed in this module along with the key terms related to HACCP and food safety management.
This second module will mainly focus on the legislation that covers food safety. The other topics to be included in this module are business and food safety legislation, enforcement, business owners and the law, and due diligence.
This module will get going with the top 10 causes of food poisoning. Later on, it will discuss the prevention of outbreaks of food poisoning, food safety hazards, and food handlers and illness. The module will be wrapped up with the topic contamination and the control and prevention of microbiological contamination.
Module 4 will discuss how to prepare the HACCP system along with the prerequisites. This section will also familiarise the learners with the common pitfalls which need to be avoided to create a robust HACCP system.
The seven principles of HACCP, key terminologies, and the food safety management essentials will be the highlighted topics of module 5.
This module will expand on hazard analysis, the first step of a HACCP system. The risk matrix, P.I.G.S., and the 3 step approach to hazard analysis will also be discussed in this module.
The central focus part of this module is critical control point identification. We will examine the importance of control measures and introduce learners to the codex tree and provide an illustrative example.
The module will start with the definition of ‘critical limit.’ The scientific basis of critical limits, the condition required for critical limits, and the documentation of critical limits will be discussed throughout this module. We will also look at some of the commonly used critical limits across different industries.
In this module, we will examine what is meant by ’monitoring’. We will explore how to carry out effective monitoring, along with various types of monitoring. We will address the need to decide the frequency of your monitoring and the development of the monitoring plan.
Establish corrective actions is a pivotal step in the HACCP system, and this module will cover what is meant by the term ‘corrective action.’ The levels of corrective action and the associated procedures will also be covered in this module. We will provide an example of a product recall, illustrating the theory in real-world situations.
In this module, we will consider HACCP Principle 6, Verification of the HACCP System. We will also discuss the importance of verification and the benefits of reviewing your HACCP plan. Finally this module will go on to look at HACCP auditing, including data analysis, sampling and testing.
The final step of the HACCP system will take the centre stage in this module. We will cover all aspects of this area, including record keeping, maintaining sources of information and HACCP documentation.
This module will discuss how you go about implementing HACCP. We will explore the methods you can use and underscore the importance of appropriate training. The module will conclude with a section on how you make HACCP visible across the workplace.
In this final module, we will discuss some of the criticisms of the HACCP system and introduce you to some alternatives approaches. We will provide you with links to helpful tools and references where appropriate. At the end of the module, you will be ready to begin the multiple-choice test for the course.
