Food Safety and Hygiene in the Catering Industry
Learn about proper food preparation, storage, and hygiene practices with this food safety training course.
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CertificationView course modules
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.
Module 1: Food Safety and Food Hygiene
Food Safety and Food Hygiene - Learning Outcomes
Food Safety and Food Hygiene
Keeping Bacteria at Bay
Food Safety and Food Hygiene - Lesson Summary
Module 2: HACCP
HACCP - Learning Outcomes
Food Safety Hazards and Contamination
Controlling Bacterial Growth
HACCP - Lesson Summary
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 an official Certificate, which is a great way to share your achievement with the world. Your Alison Certificate is:
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