Advanced Food Hygiene, Safety,& Catering Management Mastery
Course Overview
This advanced course is designed for hospitality professionals, catering managers, and food business operators who want to master high-level food hygiene, safety, and catering management practices. It covers advanced strategies for maintaining regulatory compliance, managing allergens, ensuring operational excellence, and leading catering operations effectively. Learners will develop the skills to oversee complex food service environments while prioritising health, safety, and customer satisfaction.
Duration: 2 weeks, 4 days | Level: Intermediate | Language: English
Please Note: Thames College is a One Education approved resale partner for Quality Licence Scheme Endorsed courses.
What You'll Learn
- Advanced food hygiene and sanitation protocols
- Allergen management, risk assessment, and control strategies
- HACCP (Hazard Analysis and Critical Control Points) implementation
- Safe food storage, handling, and temperature monitoring
- Catering operations management, planning, and quality assurance
- Regulatory compliance, inspections, and audit readiness
- Leadership, team management, and operational efficiency in food service
Exclusive Offer
What You'll Get
- Structured, self-paced learning modules
- Case studies and real-world scenarios in food hygiene and catering management
- Tools, templates, and frameworks for risk management, safety audits, and operational planning
- Skills applicable to restaurants, hotels, catering companies, and large-scale food service operations
- Certificate of completion
Frequently Asked Questions
Q: Do I need prior catering or food safety experience?
A: Yes, this is an advanced course best suited for learners with basic knowledge or experience in food safety and catering operations.
Q: Who is this course for?
A: Catering managers, chefs, hospitality leaders, food safety officers, and food business operators.
Q: Will this course help me lead catering operations safely and efficiently?
A: Absolutely. It focuses on advanced hygiene, allergen management, compliance, and operational leadership.
Course Curriculum
| Food Hygiene | |||
| Module 1: Food Safety Legislation | |||
| Food Safety Legislation | 01:24:00 | ||
| Module 2: Microbiological Hazards | |||
| Microbiological Hazards | 02:15:00 | ||
| Module 3: Physical, Chemical, and Allergenic Hazards | |||
| Physical, Chemical, and Allergenic Hazards | 01:00:00 | ||
| Module 4: Food Storage | |||
| Food Storage | 01:21:00 | ||
| Module 5: Food Preparation | |||
| Food Preparation | 00:57:00 | ||
| Module 6: Personal Hygiene | |||
| Personal Hygiene | 01:00:00 | ||
| Module 7: Food Premises Design and Cleaning Schedules | |||
| Food Premises Design and Cleaning Schedules | 02:00:00 | ||
| Module 8: Further Information | |||
| Further Information | 00:18:00 | ||
| Module 9: Reopening and Adapting Your Food Business During COVID-19 | |||
| Reopening and Adapting Your Food Business During COVID-19 | 00:16:00 | ||
| Assignment: Food Hygiene | |||
| Assignment – Food Hygiene | 1 week | ||
| HACCP Training | |||
| Module 01: An Introduction to HACCP | |||
| An Introduction to HACCP | 00:15:00 | ||
| Module 02: HACCP and Food Safety Legislation | |||
| HACCP and Food Safety Legislation | 00:25:00 | ||
| Module 03: Food Safety Hazards | |||
| Food Safety Hazards | 01:00:00 | ||
| Module 04: Planning a HACCP System | |||
| Planning a HACCP System | 00:40:00 | ||
| Module 05: Creating the HACCP System | |||
| Creating the HACCP System | 00:20:00 | ||
| Module 06: Principle 1: Hazard Analysis | |||
| Principle 1: Hazard Analysis | 00:15:00 | ||
| Module 07: Principle 2: Critical Control Points | |||
| Principle 2: Critical Control Points | 00:12:00 | ||
| Module 08: Principle 3: Critical Limits | |||
| Principle 3: Critical Limits | 00:20:00 | ||
| Module 09: Principle 4: Monitoring Critical Control Points | |||
| Principle 4: Monitoring Critical Control Points | 00:20:00 | ||
| Module 10: Principle 5: Corrective Action | |||
| Principle 5: Corrective Action | 00:25:00 | ||
| Module 11: Principle 6: Verification of the HACCP System | |||
| Principle 6: Verification of the HACCP System | 00:30:00 | ||
| Module 12: Principle 7: Documentation | |||
| Principle 7: Documentation | 00:16:00 | ||
| Module 13: Implementing the HACCP System | |||
| Implementing the HACCP System | 00:12:00 | ||
| Module 14: HACCP Alternatives | |||
| HACCP Alternatives | 00:15:00 | ||
| Assignment: HACCP Training | |||
| Assignment – HACCP Training | 1 week, 3 days | ||
Certificate of Achievement
Upon completion, you will receive a CPD-accredited certificate recognised globally. Choose from:
Pdf Certificate & Transcript £7.99
Hardcopy Certificate & Transcript £17.99
This certification validates your knowledge and skills, boosting your employability in healthcare.
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