Food Safety Bundle - Food Safety, Food Allergens & HACCP Courses

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Food Safety Bundle - Food Safety, Food Allergens & HACCP Courses

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16 others bought this course in the last 24 hours! Overview This food safety bundle consists of three premium courses covering Food Safety Management, HACCP and Food Allergen Awareness. This 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 …

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16 others bought this course in the last 24 hours!

Overview

This food safety bundle consists of three premium courses covering Food Safety Management, HACCP and Food Allergen Awareness. This 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 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 Management – Level 3

The Food Safety Management – Level 3 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 guidelines.

Level 3 HACCP Training

This Level 3 HACCP 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 guidelines.

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 intolerances. It explores the FSA’s regulations, food cross-contamination prevention and the different types of allergens in detail.

Sneak Peek

Who should take the course

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

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Learning Outcomes

By the end of the 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 are working in compliance with UK food safety regulations.
Understand the basics of food allergens and the 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 course provides you with up-to-date skills and knowledge and helps you to become more competent and effective in your chosen field.

Assessment

At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.

Course Curriculum

Food Safety Management - Level 3

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

Level 3 HACCP Training

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

Course Curriculum

Food Safety Management - Level 3
	Food Safety – Introduction	00:30:00
	Supervision of Food Safety	00:37:00
	Food Safety Legislation	00:34:00
	Food Safety Management Systems	00:44:00
	Food Safety Management Tools	00:30:00
	Microbiology	00:28:00
	Contamination Hazards	00:28:00
	Controlling Contamination	00:39:00
	Bacterial Food Poisoning and Food-Borne Illness	00:32:00
	Non-bacterial Food Poisoning	00:32:00
	Personal Hygiene	00:30:00
	Food and Temperature Control	00:34:00
	Checking, Verifying and Recording Temperature	00:25:00
	Food Spoilage and Preservation	00:38:00
	Food Premises and Equipment The Design and Construction	00:35:00
	Waste Disposal, Cleaning and Disinfection	00:35:00
	Pest Management	00:29:00
	Food Safety Training for the Staff	00:29:00
HACCP Training
	Module 01: An Introduction to HACCP	00:15:00
	Module 02: HACCP and Food Safety Legislation	00:25:00
	Module 03: Food Safety Hazards	01:00:00
	Module 04: Planning a HACCP System	00:40:00
	Module 05: Creating the HACCP System	00:20:00
	Module 06: Principle 1 – Hazard Analysis	00:15:00
	Module 07: Principle 2 – Critical Control Points	00:12:00
	Module 08: Principle 3 – Critical Limits	00:20:00
	Module 09: Principle 4 – Monitoring Critical Control Points	00:20:00
	Module 10: Principle 5 – Corrective Action	00:25:00
	Module 11: Principle 6 – Verification of the HACCP System	00:30:00
	Module 12: Principle 7 – Documentation	00:16:00
	Module 13: Implementing the HACCP System	00:12:00
	Module 14: HACCP Alternatives	00:15:00
Food Allergen Awareness Training
	Basics of Food Allergens	00:13:00
	Allergen Guidance for Food Businesses	00:22:00
	Allergen Guidance for Consumers	00:14:00
	Allergic Reactions and Treatments	00:19:00
Mock Exam
	Mock Exam – Food Safety Bundle – Food Safety, Food Allergens & HACCP Courses	00:20:00
Final Exam
	Final Exam – Food Safety Bundle – Food Safety, Food Allergens & HACCP Courses	00:20:00
Google Review
	Google Review	00:00:00