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Food Safety and Hygiene in the Catering Industry
Learn about proper food preparation, storage, and hygiene practices with this food safety training course.
Description
This course will first introduce you to food safety and food hygiene. You will study the groups that are vulnerable to foodborne diseases as well as learn the signs and symptoms of these diseases. The course will then discuss the key facts and figures of food law that can help you work safely and productively. You will learn how food contamination and spoilage occurs, ways to prevent food contamination, and the responsibilities of food handlers.
You will then study the 7 principles of Hazard Analysis and Critical Control Points (HACCP) which is a standard designed to ensure a high level of food safety in manufacturing, storage, and distribution of a food product. The course will also discuss food contamination and the four main categories of a food safety hazard. You will also study the two main ways of controlling and destroying bacteria to avoid food spoilage.
In food preparation, it is essential that you ensure that food and drinks are safe to consume. Food handlers must observe a high standard of personal hygiene and learn the importance of being aware of what they're handling, where they're going, where they've been. Doing so can help prevent a life-threatening contaminant from entering their workspace. So, take this food safety course today, and learn valuable food safety lessons that every professional in the food industry needs to know.
Modules
Module 1: Food Safety and Food Hygiene
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Food Safety and Food Hygiene - Learning Outcomes
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Food Safety and Food Hygiene
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Food-borne Illness
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Keeping Bacteria at Bay
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Food Safety and Food Hygiene - Lesson Summary
Module 2: HACCP
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HACCP - Learning Outcomes
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HACCP
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Food Safety Hazards and Contamination
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Controlling Bacterial Growth
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Controlling Bacteria
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HACCP - Lesson Summary
Course assessment
Learning Outcomes
After completing this course, you will be able to:
- Discuss the main food-borne illnesses and how they may affect us.
- Explain the most common source of food-borne illnesses.
- List some allergic reaction symptoms.
- Describe some of the responsibilities food handlers must implement.
- Define what HACCP stands for. • List the 7 principles of HACCP.
- Describe different types of hazards that can affect food safety.
- Explain ways to control bacterial growth.
Certification
All Alison courses are free to enrol, study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire an official Certificate, which is a great way to share your achievement with the world. Your Alison Certificate is:
Ideal for sharing with potential employers - include it in your CV, professional social media profiles and job applications
An indication of your commitment to continuously learn, upskill and achieve high results
An incentive for you to continue empowering yourself through lifelong learning
Alison offers 3 types of Certificates for completed Certificate courses:
Digital Certificate - a downloadable Certificate in PDF format, immediately available to you when you complete your purchase
Certificate - a physical version of your officially branded and security-marked Certificate, posted to you with FREE shipping
Framed Certificate - a physical version of your officially branded and security-marked Certificate in a stylish frame, posted to you with FREE shipping
All Certificates are available to purchase through the Alison Shop. For more information on purchasing Alison Certificates, please visit our FAQs. If you decide not to purchase your Alison Certificate, you can still demonstrate your achievement by sharing your Learner Record or Learner Achievement Verification, both of which are accessible from your Dashboard. For more details on our Certificate pricing, please visit our Pricing Page.
