All food handlers have a responsibility to ensure that the environment in which they work is healthy and free of hazards. The Food Safety Bundle for Catering Business is a Theoretical training course for those who want to deepen their understanding of food safety and hygiene in a catering environment. It is ideal for aspiring catering professionals and those with staff training responsibilities, providing essential information on food safety compliance and best practice procedures. It covers HACCP systems, food hygiene ratings, personal hygiene, and much more. This bundle contains all the legally required certification related to food hygiene and safety.
Catering Management:
Course 01: Level 1 Food Hygiene and Safety
Course 02: Level 2 Food Hygiene and Safety for Catering
Course 03: Level 3 Supervising Food Safety in Catering
Course 04: Level 2 HACCP Training
Course 05: Level 3 HACCP Training
Course 06: Food Allergen Awareness Training
Course 07: Food Hygiene Rating Level 5
Learning Outcomes:
Understand the Food Standards Agency rating system and its criteria
Gain the skills to implement an effective HACCP system in any catering environment
Understand the different types of food hazards and risks in the catering industry
Ensure the safety of all diners by understanding allergens and food intolerances
Work efficiently in compliance with the Food Safety Act 1990 and other key legislation
Set a high standard of personal hygiene in the workplace and maintain excellent workspace cleanliness
Know how to correctly handle and store food, including temperature control
Develop the skills to train others on food compliance and supervise kitchen staff
Learn about the different types of food-borne illnesses and their impact on health
Meet the requirements for food handlers in the UK and ensure competence in any food catering role
Key Features
Accredited by CPD
Instant e-certificate and hard copy dispatch by next working day
Fully online, interactive course with audio voiceover
Developed by qualified professionals
Self-paced learning and laptop, tablet, smartphone-friendly
24/7 Learning Assistance
Discounts on bulk purchases
Course Curriculum of Catering Management
Food Hygiene & Safety Level 1
Module 01: Introduction to Food Hygiene Legislation and Food-borne Illness
Module 02: Types of Food Safety Hazards
Module 03: Hazard Control Measures and Refrigeration
Module 04: Food Handlers Personal Hygiene
Module 05: Cleaning and Disinfection
Food Hygiene Level 2 Course for Catering
Module 1: Introduction to Food Safety and the Law
Module 2: Bacteria and Microbiological Hazards
Module 3: Physical, Chemical and Allergenic Hazards
Module 4: Food Poisoning and Control Measures
Module 5: Food Spoilage and Food Storage
Module 6: Personal Hygiene
Module 7: HACCP and Food Premises
Module 8: Cleaning
Module 9: Reopening and Adapting Your Food Business During COVID-19
Food Hygiene Level 3 Supervising Food Safety in Catering
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
Module 19: Reopening and Adapting Your Food Business During COVID-19
HACCP Level 2
Module 01: Introduction to HACCP and Legislation
Module 02: Food Safety Microbiological Hazards
Module 03: Food Safety: Allergenic, Chemical & Physical Hazards
Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System
Module 05: The Seven HACCP Principles Explained
HACCP Level 3
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
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
Food Hygiene Rating Level 5
Module 01: The Food Hygiene Rating Scheme
Module 02: Personal Hygiene
Module 03: Contamination Hazards
Module 04: How to Control Contamination Hazards
Module 05: Food Preparation and Processing for Food Manufacturing
Module 06: Cleaning
Module 07: Waste Disposal, Cleaning and Disinfection
Module 08: Food Safety Management System
Module 09: Pest Management
Module 10: Food Premises and Equipment: The Design and Construction
Module 11: Supervision of Food Safety
Module 12: Food Safety Training for the Staff
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.
CPD
75 CPD hours / points
Accredited by CPD Quality Standards
Who is this course for?
This comprehensive training course is ideal for aspiring professionals and those who are new to the industry who work in the following professions: