Food Safety Bundle

Course details

Overview

This food safety bundle consists of three premium courses covering Food Safety Management, HACCP, and Food Allergen Awareness.

This food safety bundle is designed for those who are involved in the food industry and want to enrich their knowledge about food hygiene and safety best practices to ensure optimum food safety within workplaces.

The food safety bundle course materials are designed and prepared by industry experts to meet all your learning demands and equip you with core skills to succeed in the relevant fields.
 
food-safety bundle

The food safety bundle course is an advanced training course for food, catering, and hospitality professionals in supervisory and management roles. It covers key topics such as HACCP management systems, contamination prevention, and control, the microbiology of food, personal hygiene, and workplace cleanliness, key legislation, and best practice.

HACCP Training

This food safety bundle is an advanced course, designed to guide senior professionals involved in food handling through the essential HACCP principles.

This will allow food safety managers and supervisors to set up HACCP plans in their workplace, and introduce food safety regulations to the premises. They will also be able to ensure that fellow employees are also trained and able to work under the HACCP.

Food Allergen Awareness Training

This allergen awareness training course is designed to provide those who work in the food business, catering industry, and food manufacturing industry, with an in-depth understanding of food allergens and, explores the FSA’s regulations, food cross-contamination prevention, and the different types of allergens in detail.

• Accredited by CPD
• Instant e-certificate and hard copy dispatch by next working day
• Fully online, interactive course with audio voiceover
• Developed by qualified professionals
• Self-paced learning and laptop, tablet, smartphone-friendly
• 24/7 Learning Assistance
• Complies with EU's General Data Protection Regulation 2018

Who should take the food safety bundle course

This food safety bundle course is ideal for anyone who is involved in a senior position in the food industry and wishes to learn more about the food safety bundle, which includes:

• Senior food retailers
• Restaurant and Café owners
• Head Chefs & Kitchen Managers
• Supervisory food handlers
• Landlords and pub owners 
• Supervisors or Managers of fast-food outlets and takeaways
• Hygiene Supervisors
• Restaurant Managers
• Head Chefs
• Food Safety Officers

Learning Outcomes

By the end of the food safety bundle course, learners will be able to:

• Understand the importance of HACCP-based food safety management systems.
• Implement and monitor an effective HACCP system in the workplace
• Understand the key principles of hazard control and contamination prevention.
• Identify all possible risks during food preparation or the production process.
• Reduce the risk of food contamination and food poisoning through key best practice measures.
• Ensure that all staff is working in compliance with UK food safety regulations.
• Understand the basics of food allergens and allergen guidance for food businesses.
• Understand different allergic reactions and treatments.

Accreditation

All of our courses are fully accredited. The content of the Food Safety Bundle is certified by the CPD Certification Service as conforming to the continuous professional development principles. This food safety bundle course provides you with up-to-date skills and knowledge and helps you to become more competent and effective in your chosen field.

Course Curriculum

food-safety bundle

Module 01: Food Safety – An Introduction
Module 02: Supervision of Food Safety
Module 03: Food Safety Legislation
Module 04: Food Safety Management System
Module 05: Food Safety Management Tools
Module 06: Microbiology
Module 07: Contamination Hazards
Module 08: Controlling Contamination
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
Module 10: Food Poisoning (Non-Bacterial)
Module 11: Personal Hygiene
Module 12: Food and Temperature Control
Module 13: Checking, Verifying, and Recording Temperature
Module 14: Food Spoilage and Preservation
Module 15: Food Premises and Equipment: The Design and                             Construction
Module 16: Waste Disposal, Cleaning, and Disinfection
Module 17: Pest Management
Module 18: Food Safety Training for the Staff

food-safety bundle

Module 01: An Introduction to HACCP
Module 02: HACCP and Food Safety Legislation
Module 03: Food Safety Hazards
Module 04: Planning a HACCP System
Module 05: Creating the HACCP System
Module 06: Principle 1 – Hazard Analysis
Module 07: Principle 2 – Critical Control Points
Module 08: Principle 3 – Critical Limits
Module 09: Principle 4 – Monitoring Critical Control Points
Module 10: Principle 5 – Corrective Action
Module 11: Principle 6 – Verification of the HACCP System
Module 12: Principle 7 – Documentation
Module 13: Implementing the HACCP System
Module 14: HACCP Alternatives

Food Allergen Awareness Training

Module 01: Basics of Food Allergens
Module 02: Allergen Guidance for Food Businesses
Module 03: Allergen Guidance for Consumers
Module 04: Allergic Reactions and Treatments



  Updated on 02 August, 2021