In a food safety course, learn about proper food preparation, storage, and hygiene practices. This free online food safety and hygiene course will teach you the standard food safety guidelines for the catering industry.

Dirty and contaminated foods are not only unpleasant to eat, but can cause serious injury and illness. Having good leadership of food safety and hygiene techniques is essential for any food industry professional. This course will teach you how to prevent spoilage and control the spread of disease during the food handling process

Description of the food safety course

This course will first introduce you to food safety and food hygiene. You will study groups exposed to foodborne diseases and learn the signs and symptoms of these diseases. The course then discusses key food law facts and figures that can help you work safely and productively.

You will learn how food contamination and spoilage occur, ways to prevent food contamination, and the responsibilities of food handlers.

Then you will study the seven principles of Hazard Analysis and Critical Control Points (HACCP), a standard designed to ensure a high level of food safety in the manufacture, storage and distribution of a product.
Dietary. The course will also discuss food contamination and the four main categories of food safety risks. You will also study the two main methods of controlling and destroying bacteria to avoid food spoilage.

In food preparation, it is essential to ensure that food and drinks are safe
For consumption. Food handlers must observe a high level of personal hygiene and learn the importance of being aware of what they are handling, where it is going, and where they have been.

Doing so can help prevent life-threatening contaminants from entering their workspace. So, take this food safety course today, and learn valuable food safety lessons that every food industry professional needs to know.

Strengths of the food safety course

After completing this course, you will be able to:

  • Discuss the major foodborne diseases and how they can affect us
  • Explain the most common source of foodborne illness
  • List some symptoms of allergies
  • Describe some of the responsibilities that food processors must carry out
  • Determine what HACCP stands for
  • List of the seven principles of HACCP
  • Describe different types of hazards that can affect food safety
  • Explain methods of controlling bacterial growth

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Course units

Unit 1: Food Safety and Food Hygiene

  • Food safety and hygiene – learning outcomes
  • Food safety and food hygiene
  • Foodborne diseases
  • Keeping bacteria at bay
  • Food Safety and Food Hygiene - Lesson Summary

Unit 2:

  • HACCP – Learning Outcomes
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  • Food contamination and safety risks
  • Control bacterial growth
  • Control bacteria
  • HACCP – Lesson Summary