Learning Outcomes

Food Safety and Food Hygiene

Food-borne Illness

Keeping Bacteria at Bay

Lesson Summary

In this topic, you will learn about food safety and food hygiene including how food contamination and spoilage occurs, ways to prevent food contamination, and the responsibilities of food handlers.

HACCP

Food Safety Hazards and Contamination

Controlling Bacterial Growth

Controlling Bacteria

In this module, you will learn about HACCP including its 7 principles. You will also learn about effective ways to control the growth of bacteria and how to avoid food spoilage.

Food Safety and Hygiene in the Catering Industry - Assessment

Learn about proper food preparation, storage, and hygiene practices with this food safety training course.

Food Safety and Hygiene in the Catering Industry

This free online Food Safety and Hygiene course will teach you standard food safety guidelines for the catering industry. Soiled and contaminated foods are not just unpleasant to eat, but can cause serious injury and illness. Having a good command of food safety and hygiene techniques is essential for any food industry professional. This course will teach you how to prevent spoilage and control disease spread during the food handling process.

Introduction to HACCP

Food Safety Hazards

Application of Risk Analysis to Food Safety

Prerequisite Programmes of HACCP

HACCP Principles

Form a HACCP Team

Implementation and Maintenance of the HACCP Plan

In this module, we will examine hazard analysis, its history, and its purpose. Furthermore, we will examine the potential health hazards associated with food safety, followed by a discussion about the application of risk analysis to food safety hazards. We will also discuss HACCP principles and prerequisite programs.

Course assessment

This free online food safety course lays out the seven steps of HACCP to help you prevent food contamination hazards.

Hazard Analysis Critical Control Points (HACCP)

This food protection training course provides a basic overview of hazard analysis and critical control points (HACCP) and the management strategy that addresses food safety. We then discuss how food can be exposed to harmful biological and chemical hazards, resulting in contamination, and outline the preventive measures designed to keep food safe to eat. We also cover food safety risk analysis and the best practices of the HACCP system.

Food Processing Industry and HACCP

Hazard or Risk?

Terms and Definitions

This module introduces the learner to the food processing industry, its importance worldwide, and its different sectors, emphasizing the need to ensure the safety of processed foods. The significance of HACCP as the globally recognized food safety system will be reviewed along with the important terms in this regard.

HACCP Prerequisite Programs (PRPs) - Part 1

HACCP Prerequisite Programs (PRPs) - Part 2

HACCP Preliminary Steps

In this module, you will be introduced to the prerequisite programs (PRPs) that have to be in place before the implementation of HACCP system in your food processing establishment. An overview of good practices along with the five preliminary steps of HACCP (the start point of HACCP implementation) will be studied and discussed in detail

The Seven Principles of HACCP (Part 1)

The Seven Principles of HACCP (Part 2)

Practical Application of HACCP

In this module, learners will be introduced to the seven principles of HACCP system and will gain an in-depth knowledge about the implementation of each principle. Moreover, a practical exercise  is included to help learners easily apply the HACCP system within their food establishments.

Implementation of HACCP Food Safety System in the Food Processing Industry - Assessment

Learn how to implement the HACCP food safety system worldwide in this free online food safety and protection course.

Implementation of HACCP Food Safety System in the Food Processing Industry

This food safety course covers the implementation of the ‘Hazard Analysis and Critical Control Points’ HACCP food safety system in the food processing industry. We explain how food is protected from contamination while being processed. We also show you how to properly implement the HACCP’s ‘prerequisite programs’ (PRPs) and lay out its preliminary steps and seven principles to make sure that food safety is protected in your establishment.

Introduction to TACCP

Types of Food Threats and Attackers

TACCP Process and Procedures for Food Defence

This module will introduce you to Threat Assessment and Critical Control Points (TACCP). Then you will learn about food safety legislation, types of food threats, and how to handle the situation. The module will also teach you different types of food attackers and their motives, food fraud, the TACCP process, and the procedures for food defence.

Threat Assessment and Critical Control Points (TACCP) - Course Assessment

Learn how to use TACCP to assess and manage malicious food-related risks in this free online food defence course.

Threat Assessment and Critical Control Points (TACCP)

Threat Assessment and Critical Control Points (TACCP) is a set of guidelines and best practices for preventing intentional food contamination. This food defence course establishes the importance of implementing TACCP mechanisms and explores food fraud, the TACCP process and food defence. We explain how TACCP protocols are used to proactively identify and manage supply chain control points that may be vulnerable to deliberate contamination.

High-Performance HACCP: Validation and Zoning

Post-Brexit UK Food Law

Allergen Management under Natasha’s Law

Rapid Micro Testing and Predictive Shelf-Life Modelling

Blockchain Traceability and Recall Readiness

Food Integrity: Fraud, Crime and Novel Proteins

Sustainable Safety Culture and Incident Comms

UK Food Hygiene and Safety Standards - Assessment

This free online course explores UK food hygiene laws, safe handling practices, and compliance in food businesses.

UK Food Hygiene and Safety Standards

This course offers a comprehensive look at modern UK food safety practices post-Brexit. It covers legal changes, FSA/FSS roles, HACCP validation, hygiene zoning, allergen control under Natasha’s Law, and rapid micro testing. You’ll also explore blockchain traceability, food fraud detection, novel proteins, and building a sustainable safety culture. Gain the legal, technical, and practical knowledge needed to ensure food safety.

Introduction to Food Safety

Personal and Environmental Hygiene in Food Handling and Preparation

Cooking and Kitchen Hygiene

Employee Training and Kitchen Management

This module will introduce you to the fundamental food safety principles and their application in the catering industry. You will learn how to monitor and enforce food safety regulations and devise techniques to prevent foodborne illnesses. We'll show you how to analyse the causes of food contamination and ensure suitable control measures.

Principles and Development of HACCP

Critical Control Points (CCPs)

Advanced HACCP Management

This module will introduce you to the evolution and development of the HACCP system in terms of food safety practices. You will study the core principles of HACCP and their role in ensuring food safety. We'll show you how to manage food-related hazards, monitor critical control points and take corrective actions to prevent illnesses.

Allergen Management

Crisis Management in Food Safety

Food Safety Technology and Sustainability and Organisations' Role

Operational Efficiency in Food Safety and Emergency Response

This module will introduce you to the common allergens in the catering industry and suitable management techniques. You'll learn how to develop strategies to minimise allergens during food preparation. You'll also explore the legal requirements and obligations for allergen management in the food industry and ways to create allergen-free meals.

HACCP Essentials Training for Catering - Course assessment

Ensure food safety, prevent hazards, and maintain compliance in catering operations in this free online course.

HACCP Essentials and Catering Food Safety

Are you ready to excel in catering safety and compliance? Enrol in our free online HACCP Essentials Training for Catering course. This course covers food safety standards, kitchen operations, and HACCP plan development and assures your catering business meets the highest food safety regulations. This course was reviewed and approved by subject matter expert Youssef Bensghir, who holds an MSc Food Quality Management from Salford University.

HACCP Principles and Regulations

How to Do a HACCP Study

Hazards, Significance, and Control

In this module, you'll learn the foundation of the HACCP system. You will comprehend the overall process, how to identify hazards, establish critical control points, and develop effective monitoring procedures. Also, the lessons cover a complete guide for setting corrective and verification actions to ensure the effectiveness of the HACCP system.

Designing Food Safety

Implementation, Verification, and Maintenance in HACCP

HACCP Application in Supply Chain

Other Applications of HACCP Systems

This module discusses safety design and HACCP across the supply chain. You'll learn to build, implement, monitor, and manage an effective HACCP system. You'll also study the impacts of HACCP in packaging, primary manufacturing, and supply chain. Finally, you'll explore the HACCP's benefits in industry and food services.

Hazard Analysis and Public Health: A HACCP Approach - Course Assessment

This free online food safety course explains how to use the HACCP system to manage risk and protect public health.

Hazard Analysis and Public Health: A HACCP Approach

This food safety course is an excellent resource for anyone who wants to become a quality or risk management expert in the food industry. We show you how to employ the Hazard Analysis and Critical Control Points (HACCP) system to manage food safety from primary production to delivery at the supermarket. We take you through the control techniques, regulations and implementation procedures used to protect public health and guarantee food safety.

Introduction to Food Retail Industry

Types and Departments of Food Retail Establishments

Food Safety in the Retail Services

FATTOM and 4 C's

This module introduces the learner to the dynamic world of the food retail industry, its significance, history, and the different types of food retail establishments and departments. It also studies the key aspects of food safety and hygiene hazards, requirements, and control procedures during food retail operations.

Prerequisite Programs in Food Retail Services – Part 1

Prerequisite Programs in Food Retail Services – Part2

Prerequisite Programs in Food Retail Services – Part 3

HACCP Food Safety System in Supermarkets and Other Retail Services

The Seven Principles of HACCP

In this module, you will be introduced to food hygiene systems and HACCP applications in the food retail industry. Prerequisite programs like premises layout, waste management, and equipment maintenance will be covered, and you will learn HACCP preliminary steps and principles to ensure safe food handling in the food retail establishment.

Food Safety for Supermarkets, Grocery Stores & Other Retail Businesses - Course Assessment

This free online course explains the application of food safety requirements in supermarkets and other retail services

Food Safety for Supermarkets, Grocery Stores and Other Retail Businesses

This course on ”Food Safety for Supermarkets, Grocery Stores and Other Retail Businesses” provides the learner with the required technical and practical knowledge and skills on the application of food safety requirements and standards in the food retail sector, such as supermarkets and grocery stores, to ensure the proper display, handling, and sale of safe and wholesome food products and items within any food retail establishment.

An Introduction to Food Service and Safety in Australia - Outcomes

An Overview of the Australian Food Service Industry

The Regulatory Framework for Australian Food Service Establishments

Food Safety Standards

Legal Compliance

This module discusses some significant aspects of the Australian food service industry, the role of the FSANZ, the purposes of the Food Standards Code, and the six food safety standards. The necessary record-keeping protocols, licences needed by Australian food businesses, and the requirements for audits and inspections are also covered.

Foodborne Illnesses and Contamination

Harmful Microorganisms

Temperature Control and Its Significance

The Role of Cross-Contamination in Food Service

Personal Hygiene for Food Handlers

In this module, we study food contamination, the role of microorganisms in spreading foodborne illnesses, and the preventive measures a food business can implement. We learn how to maintain food at safe temperatures and means of avoiding cross-contamination while preparing, cooking, storing, displaying, or transporting food.

An Introduction to Food Allergies

Allergen Management In Australia

This module investigates various food allergies, allergens, and allergic reactions. We learn about proactive, effective, and meticulous allergen management in the context of food service. The allergen management procedures for food service in Australia, with recently revised labelling standards, are also discussed.

An Introduction to HACCP Principles

Introduction to Creating a HACCP Plan

Implementing and Maintaining HACCP Plans

Crisis Management & the Role of Technology in Food Safety and Hygiene

This module covers the preventative approach to food safety in food service based on the seven HACCP principles. You'll learn how to set up and implement a food safety plan suited to a food service business. We also study how and why to develop a crisis management plan and integrate technology into making food service operations safe and hygienic.

Safe Receiving, Shipping, and Storing Practices

Minimising Risks in Food Preparation, Cooking, and Service

Proper Cleaning and Sanitisation Practices

In this module, you'll learn how to receive and store ingredients and store and ship finished products, following safety and hygiene protocols. We discuss how to safely prepare, cook, store, and serve food to reduce the risk of foodborne illnesses. Proper cleaning and sanitisation practices in food service establishments are also covered.

A Real-Life Example of  a Lapse in Allergen Management

Two Real-Life Examples of Biological Contamination

A Real-Life Example of Unhygienic Premises and Pest Infestation

This module offers real-life examples from the Australian food service industry to illustrate the importance of allergy management. We study two cases of Salmonella and Listeria poisoning, the investigations, implications for the food service firms, and prevention tips. An example of an unsanitary environment and pest infestation is also provided.

Diploma in Food Safety and Hygiene in Australia - Course Assessment

Learn about safe and sanitary food preparation, storage, and service through this free online course.

Diploma in Food Safety and Hygiene in Australia

This free online Food Safety and Hygiene course teaches you why and how to maintain strict food safety and sanitary standards in your food business or organisation and how to develop a crisis management plan. As an employer or food handler, avoiding contamination, food spoilage, and cross-contact with allergens at critical points in food preparation, storage, and service will help keep your consumers safe from injuries and foodborne illnesses.

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