Food Safety

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About Course

This course provides essential training for anyone involved in preparing, handling, or serving food. It teaches learners how to maintain high hygiene standards, prevent contamination, and ensure food is stored, cooked, and served safely. Key topics typically include personal hygiene, cleaning and sanitizing, temperature control, cross-contamination prevention, allergens, and legal responsibilities within food safety regulations. The course helps participants understand how to reduce risks, protect customers’ health, and maintain compliance with industry standards.

Ideal for catering staff, hospitality workers, food retailers, and anyone working in a food-handling environment, this training builds confidence and promotes safe, professional food practices.

What Will You Learn?

  • Recognize food hazards — the biochemical troublemakers, physical interlopers, and allergen ambushers that can turn a dish into a disaster
  • Prevent contamination — smart handwashing, clever separation of raw and ready-to-eat foods, and storage habits that keep ingredients from staging accidental mingle-parties
  • Control temperatures — the warm-and-wobbly “danger zone,” correct cooking temps, safe cooling, chilling, and reheating
  • Maintain clean environments — cleaning routines, disinfection, pest awareness, and the gentle art of not letting crumbs evolve into colonies
  • Handle food hygienically — safe preparation techniques, equipment use, and avoiding cross-contamination
  • Understand allergens — how to identify, manage, label, and communicate them without causing chaos
  • Follow legal responsibilities — key regulations, due diligence, record-keeping, and what regulators expect from a well-run kitchen

Course Content

Food Safety

  • Download Full Food Safety PDF
  • End of course quiz

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