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‘Food poisoning is a trip to the courtroom.’

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Do you want to learn more in-depth skills related to food safety, or do you want to start a career as a food safety specialist? If you are looking for a comprehensive overview of the principles and concepts of food safety, this Food Safety course is designed to provide you with the tools and knowledge needed to build a career in the field. This Food Safety course will teach you the basics of food safety, such as food contamination prevention, proper handling techniques, and principles of food storage. In addition to providing an in-depth understanding of the fundamentals of food safety, this Food Safety course also provides the opportunity to gain experience in developing safe food practices.This Food Safety course will explore the Importance of Food Safety in the food industry and the various regulations in place to ensure that food is handled and prepared safely. By the end of this Food Safety course, participants will better understand the importance of food safety, how to reduce the risk of contamination and how to implement proper regulations in their workplace.

Enrol in this Food Safety course and get comprehensive knowledge about the essential aspects of food safety and hygiene.

Module 1: Importance of Food Safety

Introduction 

• Good Hygiene Standards
• Where Does Hygiene Come Into Play When It Comes to Food Safety?
• What exactly is meant by the term “food safety”?
• What exactly is meant by the term “food hygiene”?
• The importance of Food Safety.

Module 2: Food Safety Legislation & FOOD HYGIENE REGULATIONS

• Food Safety Act 1990
• Key facts
• Food Standards Act 1999
• FOOD HYGIENE REGULATIONS
• Food premises
• PHYSICAL STANDARDS OF PREMISES 
• Which businesses do the Food Hygiene Regulations 2006 affect?
• How to comply
• How can food handlers comply?
• What happens if you don’t comply with the Food Hygiene Regulations 2006?

Module 3: Food Contamination

• Food Contamination
• Contamination by physical means
• Contamination by chemicals
• Allergens

Module 4: Microbial Hazards

• Microbial growth and death
• Microbial strain genetic diversity and evolution
• Secondary transmission 
• Heterogeneous spatial and temporal distribution in the environment
• Detection method sensitivity
• Food poisoning. 
• The various causes of food poisoning 
• Common food poisoning bacteria and diseases

Module 5: Microbiological Hazard Controls

• DEFINITIONS
• GENERAL PRINCIPLES OF MICROBIOLOGICAL RISK ASSESSMENT
• GENERAL CONSIDERATIONS
• STATEMENT OF PURPOSE OF RISK ASSESSMENT
• HAZARD IDENTIFICATION
• HAZARD CHARACTERIZATION
• REASSESSMENT

Module 6: Non-Bacterial Food

• Liver Flukes and Tapeworms:
• Protozoa:
• Giardia Lamblia:
• Entamoeba Histolytica:
• Sporozoid Protozoa:
• Toxigenic Algae:
• Cyanobacterial Toxins:
• Foodborne Viruses:

Module 7: Food Poisoning and Foodborne Disease

• What are the symptoms?
• How do harmful germs get into food?

• How will you know if you have a foodborne illness?
• How is it treated?
• How can you prevent foodborne illness?
• How to Reduce Your Risk of Food Poisoning

Module 8: Cleaning and Disinfection Schedules

• Cleaning
• Disinfection
• Cleaning Validation
• Reduce contamination of surfaces

Module 9: Personal Hygiene

• What is personal hygiene?
• Types of personal hygiene
• Side effects of poor personal hygiene
• Creating a personal hygiene routine
• Good personal hygiene can prevent food poisoning.

Module 10: Implementing a Food Safety Management System

• Planning
• Creating and Documenting a Food Safety Plan
• Executing and Evaluating the plan