30-Hours Professional Diploma in Food Safety
Credit hours
3
From foodborne illness and contamination to HACCP, learners build a clear picture of how food is kept safe. The course covers legal requirements, safe handling and temperature control, personal hygiene, cleaning and pest control, and labelling, allergens and traceability. A good fit for food handlers, supervisors and catering staff.
What you'll cover
- 01Introduction to Food Safety and Hygiene
- 02Foodborne Illnesses, Contaminants, and Prevention Strategies
- 03Legal and Regulatory Requirements in Food Safety
- 04Hazard Analysis and Critical Control Points (HACCP) Principles
- 05Safe Food Handling, Storage, and Temperature Control
- 06Personal Hygiene and Sanitation Practices
- 07Cleaning, Disinfection, and Pest Control in Food Environments
- 08Food Labelling, Allergens, and Traceability
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