These courses cover advanced food safety principles tailored for individuals working in hospitality and catering, with Level 2 focusing on food handlers and Level 3 targeting supervisors and managers.

Participants will learn best practices for maintaining food safety standards, managing food hygiene risks, and implementing effective food safety procedures.

Who is this course for?

Suitable for food handlers and kitchen staff needing foundational safety knowledge. This course is also Ideal for supervisors, chefs, and managers responsible for overseeing food safety practices

Course Content

• Food Hygiene Principles and Regulations
• Bacteria, Viruses, and Pathogens in Food Environments
• Safe Food Handling and Preparation Techniques
• Proper Storage and Temperature Controls
• Cross-contamination Prevention and Allergen Management
• Cleaning Protocols for Equipment and Surfaces
• Personal Hygiene and Safety Practices
• Advanced Food Safety Management Principles
• Designing and Implementing HACCP (Hazard Analysis and Critical Control Points) Plans
• Identifying and Managing Critical Control Points (CCPs)
• Supervising Safe Food Handling and Staff Training
• Conducting Food Safety Audits and Inspections
• Legal Responsibilities and Record Keeping
• Effective Allergen Management and Labelling

Course Objectives

• Gain a thorough understanding of food hygiene and safety basics for handling and preparing food
• Learn to implement and oversee food safety practices, ensuring compliance with regulations and best practices
• Manage food hygiene risks and apply advanced food safety protocols
• Prevent cross-contamination and safeguard against foodborne illnesses through best practices and staff training
• Monitor and evaluate food safety compliance within food service environments