Name: Diploma in Food Hygiene and Safety for Catering with HACCP & Food Allergen – Level 2
Price: 20 GBP
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Curriculum

Diploma in Food Hygiene and Safety for Catering with HACCP & Food Allergen – Level 2 teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Diploma in Food Hygiene and Safety for Catering with HACCP & Food Allergen – Level 2 is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Diploma in Food Hygiene and Safety for Catering with HACCP & Food Allergen – Level 2. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £5.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Accreditation

All of our courses, including this Diploma in Food Hygiene and Safety for Catering with HACCP & Food Allergen – Level 2, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Course Curriculum

The detailed curriculum outline of our Diploma in Food Hygiene and Safety for Catering with HACCP & Food Allergen – Level 2 is as follows:

1. Principles of Food Hygiene in Catering

1.1. Principles of Food Hygiene in Catering
1.1.1. Importance of Food Hygiene in Catering
1.1.2. Legal Responsibilities and UK Regulations
1.1.3. Common Contaminants and Their Sources
1.1.4. Key Food Hygiene Hazards
1.1.5. Preventive Measures and Basic Controls

2. Food Safety Hazards and Allergen Awareness

2.1. Food Safety Hazards and Allergen Awareness
2.1.1. Types of Food Safety Hazards
2.1.2. Major Food Allergens and Label Requirements
2.1.3. Cross-Contamination and Allergen Control
2.1.4. Allergen Communication with Customers
2.1.5. Reactions and Emergency Procedures

3. HACCP Fundamentals for Food Handlers

3.1. HACCP Fundamentals for Food Handlers
3.1.1. Introduction to HACCP Principles
3.1.2. Prerequisite Programmes (PRPs)
3.1.3. Critical Control Points (CCPs)
3.1.4. Monitoring, Verification, and Record-Keeping
3.1.5. Basic Implementation for Catering Settings

4. Personal and Premises Hygiene

4.1. Personal and Premises Hygiene
4.1.1. Personal Hygiene and Protective Clothing
4.1.2. Cleaning and Disinfection Methods
4.1.3. Pest Prevention and Waste Management
4.1.4. Safe Food Storage and Handling
4.1.5. Premises Layout and Flow Control

Conclusion

Course Curriculum

Introduction
1. Principles of Food Hygiene in Catering
	1.1. Principles of Food Hygiene in Catering	00:01:00
	1.1.1. Importance of Food Hygiene in Catering	00:01:00
	1.1.2. Legal Responsibilities and UK Regulations	00:01:00
	1.1.4 Key Food Hygiene Hazards	00:01:00
	1.1.5 Preventive Measures and Basic Controls	00:01:00
Reading Materials
	Section: 1. Principles of Food Hygiene in Catering	00:00:00
2. Food Safety Hazards and Allergen Awareness
	2.1.1. Types of Food Safety Hazards	00:01:00
	2.1.2. Major Food Allergens and Label Requirements	00:01:00
	2.1.3. Cross-Contamination and Allergen Control	00:01:00
	2.1.4. Allergen Communication with Customers	00:01:00
	2.1.5. Reactions and Emergency Procedures	00:01:00
Reading Materials
	Section 2 : Food Safety Hazards and Allergen Awareness	00:00:00
3. HACCP Fundamentals for Food Handlers 3.1. HACCP Fundamentals for Food Handlers
	3.1. HACCP Fundamentals for Food Handlers	00:01:00
	3.1.1. Introduction to HACCP Principles	00:01:00
	3.1.2. Prerequisite Programmes (PRPs)	00:01:00
	3.1.3. Critical Control Points (CCPs)	00:00:00
	3.1.4. Monitoring, Verification, and Record-Keeping	00:01:00
	3.1.5. Basic Implementation for Catering Settings	00:01:00
Reading Materials
	Section 3 : HACCP Fundamentals for Food Handlers	00:00:00
4. Personal and Premises Hygiene
	4.1. Personal and Premises Hygiene	00:01:00
	4.1.1. Personal Hygiene and Protective Clothing	00:01:00
	4.1.2. Cleaning and Disinfection Methods	00:01:00
	4.1.4. Safe Food Storage and Handling	00:01:00
	4.1.5. Premises Layout and Flow Control	00:01:00
Reading Materials
	Section 4 : Personal and Premises Hygiene	00:00:00
Conclusion