Comprehensive Food Safety, HACCP, and Catering Management Professional
Course Overview
This course provides an in-depth, professional-level understanding of food safety, HACCP (Hazard Analysis and Critical Control Points), and catering management. It is designed for hospitality professionals, catering managers, and food business operators who want to ensure regulatory compliance, maintain high hygiene standards, and manage catering operations efficiently. Learners will gain practical skills to implement food safety systems, manage allergens, and lead catering teams effectively.
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
- Comprehensive food safety principles and hygiene standards
- HACCP principles, implementation, and monitoring
- Allergen management and risk reduction strategies
- Safe food handling, storage, and temperature control
- Catering operations, 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 investment scenarios
- Tools, checklists, and templates for food safety and HACCP compliance
- Skills applicable to restaurants, hotels, catering companies, and food service organisations
- Certificate of completion
Frequently Asked Questions
Q: Do I need prior experience in food safety or catering?
A: Basic knowledge or experience in catering or food service is recommended to benefit fully.
Q: Who is this course for?
A: Catering managers, chefs, food safety officers, hospitality leaders, and food business operators.
Q: Will this course help me implement HACCP and manage catering operations professionally?
A: Yes. It equips learners with practical strategies, HACCP implementation skills, and operational leadership techniques.
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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