Professional Certificate in Safe Food Handling
-- ViewingNowThe Professional Certificate in Safe Food Handling is a comprehensive course designed to empower learners with the essential skills needed for career advancement in the foodservice industry. This course highlights the importance of handling, preparing, and storing food safely to prevent contamination and foodborne illnesses.
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Students enrolled
GBP £ 140
GBP £ 202
Save 44% with our special offer
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Here are the essential units for a Professional Certificate in Safe Food Handling:
• Fundamentals of Safe Food Handling: This unit covers the basic principles of safe food handling, including personal hygiene, cleaning and sanitation, and temperature control.
• Food Safety Legislation: This unit provides an overview of relevant food safety laws and regulations, including the Food Safety Modernization Act (FSMA) and the Hazard Analysis and Critical Control Points (HACCP) system.
• Foodborne Illness: This unit explores the causes and symptoms of foodborne illness, as well as strategies for preventing food contamination and cross-contamination.
• Receiving and Storage: This unit covers best practices for receiving, storing, and rotating food products to ensure their safety and quality.
• Preparation, Cooking, and Serving: This unit provides guidance on safe food handling practices during preparation, cooking, and serving, including proper cooking temperatures and time controls.
• Sanitation and Cleaning: This unit covers the importance of sanitation and cleaning in food handling operations, including the proper use of cleaning chemicals and equipment.
• Pest Management: This unit explores the role of pest management in food safety, including the identification and prevention of pests and the proper use of pest control methods.
• Crisis Management: This unit covers best practices for responding to food safety crises, including the development of crisis management plans and communication strategies.
• HACCP Certification: This unit prepares students for HACCP certification, including an overview of the HACCP system, its seven principles, and the steps involved in developing a HACCP plan.
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