Food Safety and Hygiene in the Catering Industry

Tourism and Hospitality
Free Course
They say that an ounce of prevention is worth a pound of cure. This is very much applicable to food safety. Contaminated food can cause injury and illness. Spoiled food may or may not be harmful, but is unfit to eat and could result in future complaints. This course teaches food safety guidelines that can help the implementation of spoilage prevention and disease control along every step of food handling processes.
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  • Duration

    1-2 Hours
  • Assessment

  • Certification

  • Responsive

  • Publisher





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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.

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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.


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 official Certification, which is a great way to share your achievement with the world. Your Alison Certification is:

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    Course Reviews

    Naresh Kumar C.
    3 months ago
    Naresh Kumar C.

    Good learning

    Kirti K.
    4 months ago
    Kirti K.

    Good source of learning but doesn’t give any certificate

    Lê H.
    4 months ago
    Lê H.

    Very useful

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