Food Hygiene and Safety for Catering

Our Food Safety and Hygiene for Catering course falls under the Level 2 category, which is perfect for you if you want to minimise potential hazards while maintaining food purity and high standards. This training will help you become capable of offering less hazardous and more successful catering operations.

Food Hygiene and Safety for Catering is an in-depth course designed to provide catering personnel with the information and skills needed to achieve the highest food safety and hygiene standards.

It offers an extensive exploration of essential topics associated with food safety and hygiene. You will gain an edge over your rivals, prioritise public health, and promote any catering company to the pinnacle through this essential course.

This level 2 food hygiene and safety for catering training assures participants that they are well-prepared to manage the intricacies of the catering sector. You’ll get an understanding of the legal guidelines for food safety in catering and the overall regulatory frameworks.

You will learn to detect and control microbiological risk while establishing the best practices for preventing bacterial contamination. You will be able to detect and handle physical and chemical threats, as well as employ allergic risk management measures.

This food safety and hygiene for catering course will help you recognise typical food poisoning risks and put effective preventative measures in place. You will gain an understanding of food spoilage and the importance of personal hygiene and cleanliness in the catering setting.

You’ll learn more about establishing the principles of HACCP in food establishments, specifically how to adjust to the new norm amid the COVID-19 pandemic.

Come along on our quest to achieve the highest food safety and hygiene standards in the catering sector. Enroll in our food safety class now to expand your knowledge and help create a safer atmosphere for food service professionals!

Aims Of The Course

The primary goals of this Food Hygiene and Safety for Catering training are:

• Clarifying the basic food hygiene principles, their significance, governing bodies' rules and regulations, and the roles people and organisations play in upholding food safety standards.

• Gain knowledge about the factors impacting the spread and growth of bacteria in food, along with preventive measures to minimise microbial risks.

• Recognize the chemical and physical risks that contaminate food, develop preventative measures, and stress the value of allergy control in catering.

• Emphasize the vitality and effects of personal hygiene in the food service sector.

• Acknowledge the proper use of cleaning supplies and sanitation techniques, as well as the significance of maintaining cleanliness in food facilities.

• Gain insight into how handling, storage, and temperature regulation can help avoid foodborne diseases.

• Discover the symptoms of food rotting, as well as the reasons and suitable food storage strategies for ensuring freshness and quality.

• Learn the fundamentals of HACCP in detail, including how to recognise and manage risks at crucial stages of food production and the significance of record-keeping and documentation.

• Explore complex HACCP concepts, such as continuous improvement, plan modification, monitoring, and verification.

• Understand the unique issues that the COVID-19 pandemic poses to the food sector, as well as techniques for safely restarting a food business and the need to adjust operational practices to comply with health recommendations.

What You Will Learn From This Training

• Demonstrate a complete awareness of food safety standards and legal requirements.

• Determine and evaluate the risks related to microbiology, physics, chemicals, and allergies in a catering environment.

• Acknowledge the advanced principles of HACCP and how they are applied to preserve food safety.

• Adapt appropriate preventative action to avoid food poisoning.

• Use the finest personal hygiene and cleaning practices possible when working in a catering setting.

• Develop plans for reopening and adjusting a food business during and after COVID-19.

• Learn about food deterioration, storage methods, and cleaning procedures.

Topics Covered In This Course

Catering personnel should take the essential Food Safety and Hygiene for Catering course to gain the information and abilities needed to uphold the strictest standards of food safety and cleanliness.

This training makes sure participants are well-prepared to manage the complexity of the catering sector, from regulatory obligations to microbiological concerns, as well as respond to difficulties like COVID-19 and HACCP principles. This course delves into ten core areas:

• Introduction to Food Safety and the Law

• Bacteria and Microbiological Hazards

• Physical, Chemical and Allergenic Hazards

• Food Poisoning and Control Measures

• Food Spoilage and Food Storage

• Personal Hygiene

• HACCP and Food Premises, Part 01

• HACCP and Food Premises Part-02

• Cleaning