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4 Reviews
1 Students
Overview
Food Safety Course prepares learners for responsible food handling across catering, hospitality, and manufacturing settings. This programme blends hygiene control, safety supervision, and HACCP systems through Level 2 coverage. Learners explore contamination prevention, legal duties, monitoring procedures, and risk-based controls. By progressing through food hygiene principles, management systems, and HACCP Training, participants build workplace-ready awareness aligned with UK regulations, inspection standards, and operational compliance across food environments.
Course Description
Food affects lives daily, therefore control, care, and caution matter. This Food Safety Course opens doors to regulated kitchens, production units, and service environments where safety decisions protect customers and reputations. From foundational hygiene routines to supervisory responsibilities, the curriculum moves logically, ensuring clarity across every stage of food operations.
Through the Food Safety Course structure, learners encounter Food Hygiene, allergen control, temperature management, cleaning systems, and staff supervision methods. Alongside this, HACCP Training strengthens hazard identification, risk evaluation, and critical control monitoring, supporting confident decision-making within busy workplaces. Each level supports progression without overwhelming complexity.
Covering Food Safety & Hygiene Management, HACCP Level 2 Training, Food and Beverage Manager, and Level 2 Food Hygiene and Safety for Catering, this level 3 Food Safety Course supports compliance-focused roles. Consequently, learners improve credibility, operational trust, and long-term employability across diverse food sectors.
Course List in this Bundle
Course 01: Food Safety
Course Curriculum:
- ➽ Module 01: Food Safety Laws and Hygiene Regulations
- ➽ Module 02: Local Authority: EHO, TSO, FSA, FSS
- ➽ Module 03: Legal Notices: HEPNs, RANs, HINs
- ➽ Module 04: Due Diligence
- ➽ Module 05: Rating Schemes
- ➽ Module 06: Bacteria
- ➽ Module 07: Food Poisoning
- ➽ Module 08: Food Preservation
- ➽ Module 09: Hygiene
- ➽ Module 10: HACCP
- ➽ Module 11: Cleaning
- ➽ Module 12: Physical Hazards
- ➽ Module 13: Chemical Hazard
- ➽ Module 14: Allergenic Hazards
- ➽ Module 15: Personal Hygiene
- ➽ Bonus Material – Coursebook
Course 02: Food Safety & Hygiene Management
Course Curriculum:
➽ Module 1: Introduction to Food Safety
➽ Module 2: Roles and Responsibilities of a Food Supervisor and Policies
➽ Module 3: Laws and Legislation
➽ Module 4: Introduction to Food Safety Management Systems (FSMS) and HACCP
➽ Module 5: Implementation and Tools of FSMS
➽ Module 6: Food Poisoning Causes
➽ Module 7: Detecting and Preventing Contamination
➽ Module 8: Hazard Control
➽ Module 9: Food Poisoning in Detail and Illnesses
➽ Module 10: Food Toxins and their Prevention
➽ Module 11: Food Handling Risks and Practices
➽ Module 12: Temperature Control
➽ Module 13: Recording Temperatures
➽ Module 14: Spoilt Food and its Prevention
➽ Module 15: Design Aspects of Food Premises
➽ Module 16: Waste Disposal, Cleaning and Disinfection
➽ Module 17: Pest Management
➽ Module 18: Training and Supervising Staff Effectively
Course 03: Level 2 Food Hygiene and Safety for Catering
Course Curriculum:
➽ 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 Part 01
➽ Module 8: HACCP and Food Premises Part 02
➽ Module 9: Cleaning
➽ Module 10: Reopening and Adapting Your Food Business During COVID-19
Course 04: Level 3 Diploma in Food Hygiene and Safety
Course Curriculum:
➽ Module 01: Food Safety – Introduction
➽ Module 02: Supervision of Food Safety
➽ Module 03: Food Safety Legislation
➽ Module 04: Food Safety Management Systems
➽ Module 05: Food Safety Management Tools
➽ Module 06: Microbiology
➽ Module 07: Contamination Hazards
➽ Module 08: Controlling Contamination
➽ Module 09: Bacterial Food Poisoning and Food-Borne Illness
➽ Module 10: Non-bacterial Food Poisoning
➽ 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: Catering Equipment and Importance
➽ Module 17: Waste Disposal, Cleaning and Disinfection
➽ Module 18: Pest Management
➽ Module 19: Food Safety Training for the Staff
Course 05: HACCP Level 2 Training
Course Curriculum:
➽ Module 01: The Principles of HACCP
➽ Module 02: Legislation Regarding HACCP
➽ Module 03: Food Poisoning and Contamination Hazards
➽ Module 04: Understanding Food Safety
➽ Module 05: Allergens in Food
➽ Module 06: Chemical and Physical Hazards in Food
➽ Module 07: Preparing for a HACCP System
➽ Module 08: Preliminary Steps and Studies for HACCP
➽ Module 09: The Seven Principles of HACCP – Part One
➽ Module 10: The Seven Principles of HACCP – Part Two
Course 06: Food and Beverage Manager
Course Curriculum:
➽ Module 01: Introduction to Food and Beverage Service
➽ Module 02: Operations in Food and Beverage Management
➽ Module 03: Menu Setting in Food and Beverage Service
➽ Module 04: Sales, Customers and Staff
➽ Module 05: Event Management
➽ Module 06: Responsibilities of a Manager
Learning Outcome
- Apply food safety legislation across daily operations
- Organise hygiene systems within catering settings
- Evaluate hazards using HACCP Training methodology
- Monitor critical control points accurately
- Maintain compliant documentation during inspections
Certificate of Achievement
Earn Your Accredited Certificate with Transcript
Save 20% with the coupon code SKILL20
Show Your Certified Identity with a CPD-QS Certificate
Perfect for employers, clients, or academic verification.
Who Is This Course For?
- Catering staff seeking formal food safety recognition
- Hospitality supervisors overseeing hygiene procedures
- Manufacturing operatives handling consumable products
- Business owners managing food premises
- Career starters entering regulated food roles
Career Path
- Food Hygiene Supervisor – £24,000–£30,000: added responsibility increases compliance accountability
- HACCP Coordinator – £28,000–£35,000: advanced control duties elevate pay levels
- Food Safety Officer – £32,000–£40,000: regulatory authority raises earning potential
- Quality Assurance Manager – £38,000–£48,000: oversight scope boosts salary range
- Food Production Manager – £40,000–£55,000: operational leadership drives progression
Frequently Asked Questions
Yes, the Food Hygiene Course supports catering, hospitality, and food service responsibilities under UK regulations.
This training focuses on hazard analysis, control monitoring, and documentation accuracy for inspections.
Yes, this course provide CPD Accredited certification to boost your professional career.
Yes, structured progression supports new entrants while advancing supervisory capability.
This training strengthens compliance authority, often leading to supervisory or management roles.
Level 2 & 3 Diploma in Food Hygiene, Food Safety and HACCP Reviews
A well-organised and highly valuable course with clear, easy-to-understand guidance throughout. I’ve gained knowledge that’s directly relevant to my day-to-day responsibilities. It’s given me greater confidence in applying these skills professionally.
Engaging content delivered in a straightforward and structured format. The examples were realistic and helped reinforce key concepts effectively. I would certainly recommend it to colleagues looking to upskill
Comprehensive, insightful and professionally presented from start to finish. The course materials were clear and well supported. A worthwhile investment for anyone serious about career development
Curriculum
Offer Ends in
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Duration:Self-paced Learning
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Access:1 Year
