Food Safety Training

• Educational Background: No prior food safety training is required. However, a basic understanding of workplace hygiene principles can enhance the learning experience. 

• Language Proficiency: Learners should have a good command of English, as all course materials, discussions, and assessments are conducted in English. 

• Interest in Food Safety: This course is ideal for individuals responsible for food preparation, storage, or management who are committed to ensuring public health and safety. 

• Understand Food Safety Principles: Gain a comprehensive understanding of food hygiene, contamination prevention, and hazard control in food environments. 

• Implement Hygiene Practices: Learn the best practices for personal hygiene, cleaning, and sanitisation to maintain safe and compliant food-handling environments. 

• Recognise Foodborne Risks: Identify and mitigate risks related to foodborne illnesses, cross-contamination, and improper storage. 

• Adhere to Legal Standards: Acquire knowledge of food safety legislation, including HACCP principles, and ensure regulatory compliance in all food-related operations. 

• Enhance Workplace Safety: Develop the ability to create and maintain a safe, hygienic workplace that upholds the highest standards of food safety. 

The Food Safety Training is designed for individuals working in food-related environments or those responsible for maintaining food safety. The following roles will benefit significantly from this training:

• Food Handler
• Catering Staff
• Restaurant Manager
• Food Safety Officer
• Kitchen Supervisor
• Food Manufacturer
• Hospitality Worker 

Module 1: Introduction to Food Safety 

• Understanding Food Safety 

• Importance of Food Safety in the Food Industry 

• Foodborne Illnesses and Their Impact 

• Regulatory Bodies and Food Safety Standards 

• Food Safety Culture in Organisations 

• Setting Food Safety Objectives 
   

Module 2: Food Safety Hazards 

• Biological Hazards 

• Chemical Hazards 

• Physical Hazards 

• Emerging Food Safety Risks 

• Hazard Analysis and Critical Control Points 

• Risk Assessment in Food Safety 
   

Module 3: Food Safety Management Systems 

• Introduction to Food Safety Management Systems 

• ISO 22000 and Other FSMS Standards 

• Implementing and Maintaining an FSMS 

• Documenting Food Safety Procedures 

• Internal and External Audits 

• Continuous Improvement in Food Safety 
   

Module 4: Food Handling and Hygiene 

• Personal Hygiene Practices 

• Safe Food Handling and Storage 

• Cross-Contamination Prevention 

• Temperature Control in Food Storage 

• Proper Cooking and Reheating 

• Food Preservation Techniques 
   

Module 5: Food Safety in the Supply Chain 

• Supplier Selection and Approval 

• Transportation and Logistics Safety 

• Receiving and Inspection of Ingredients 

• Traceability and Recall Procedures 

• Managing Food Safety in Distribution 

• Collaborating with Suppliers 
   

Module 6: Allergen Management 

• Common Food Allergens 

• Allergen Labelling Regulations 

• Cross-Contact Prevention 

• Allergen Management in Food Production 

• Employee Training on Allergen Handling 

• Allergen Testing and Verification 
   

Module 7: Food Safety Compliance 

• Regulatory Requirements and Compliance 

• Food Safety Inspections and Audits 

• Record Keeping and Documentation 

• Responding to Food Safety Incidents 

• Regulatory Changes and Updates 

• International Food Safety Regulations 
   

Module 8: Food Safety Culture and Communication 

• Fostering a Food Safety Culture 

• Employee Training and Engagement 

• Effective Communication of Food Safety Practices 

• Crisis Communication in Food Safety Incidents 

• Future Trends in Food Safety