Diploma in Food Safety

Course details

Ever considered a career in which you play a critical role in ensuring the safety of our food? Introducing the "Diploma in Food Safety," an extensive curriculum designed to provide individuals with the knowledge and skills needed to maintain food safety and hygiene standards. Following an introduction to basic principles and an exploration of the responsibilities of a Food Supervisor, the curriculum focuses on relevant laws and legislation.
Participants will learn about Food Safety Management Systems (FSMS) and Hazard Analysis and Critical Control Points (HACCP). Practical aspects of the course include the causes of food poisoning and effective methods for detecting and preventing contamination. Temperature control, waste disposal, cleaning, pest management, and staff training are all covered in the diploma.
Enrolling in the Diploma in Food Safety program provides students with the knowledge and skills they need to make significant contributions to maintaining the highest food safety standards, making them valuable members of the food industry. Participate in this diploma program to broaden your knowledge and play an important role in ensuring food safety practices.

Course Curriculum

• Module 01: Introduction to Food Safety
• Module 02: Roles and Responsibilities of a Food Supervisor and Policies
• Module 03: Laws and Legislation
• Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP
• Module 05: Implementation and Tools of FSMS
• Module 06: Food Poisoning Causes
• Module 07: Detecting and Preventing Contamination
• Module 08: Hazard Control
• Module 09: Food Poisoning in Detail and Illnesses
• Module 10: Food Toxins and their Prevention
• Module 11: Food Handling Risks and Practices
• Module 12: Temperature Control
• Module 13: Recording Temperatures
• Module 14: Spoilt Food and its Prevention
• Module 15: Design Aspects of Food Premises
• Module 16: Waste Disposal, Cleaning and Disinfection
• Module 17: Pest Management
• Module 18: Training and Supervising Staff Effectively

Learning Outcomes

• Thorough understanding of fundamental food safety and hygiene principles.
• Knowledge of relevant laws and legislation, as well as proficiency in the roles and responsibilities of a Food Supervisor.
• Knowledge of and experience with Food Safety Management Systems (FSMS) and Hazard Analysis and Critical Control Points (HACCP).
• Identification and prevention of food poisoning causes, as well as effective methods for detecting and preventing contamination.
• Knowledge of temperature control techniques for food safety.
• Knowledge and abilities in waste disposal, cleaning, and pest control.
• Knowledge of recording temperatures and keeping records for compliance.
• Effective staff training and supervision to ensure food safety standards are met.

Updated on 29 November, 2023