30-Hours Food Safety and Hygiene in the Catering Industry
Credit hours
3
Aimed at catering teams, this course covers the causes of foodborne illness, storage and temperature control, and the hygiene expected of staff. Learners also study cleaning, sanitising and pest control, applying HACCP in a catering kitchen, legal standards, and how to respond to food safety emergencies. Useful for chefs, kitchen staff and catering managers.
What you'll cover
- 01Introduction to Food Safety and Hygiene
- 02Foodborne Illnesses and Contamination
- 03Food Storage and Temperature Control
- 04Personal Hygiene and Health Requirements for Catering Staff
- 05Cleaning, Sanitising, and Pest Control
- 06HACCP (Hazard Analysis and Critical Control Points) in Catering
- 07Legal Requirements and Food Safety Standards in Catering
- 08Dealing with Food Safety Emergencies
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30-Hours Food Safety and Hygiene in the Catering Industry