Name: Food Hygiene Management
Price: 20 GBP

GET THIS COURSE AND 2500+ OTHERS FOR ONLY £49 FIND OUT MORE

Home
Curriculum

16 others bought this course in the last 24 hours!

Food Hygiene Management course 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 Food Hygiene Management course 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.

Key Features of the Food Hygiene Management Course :

Our trusted, high quality and affordable Food Hygiene Management course trains individuals to become experts in their field.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Food Hygiene Management course. 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 Food Hygiene Management course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Accreditation

All of our courses, including this Food Hygiene Management course, 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 Food Hygiene Management course is as follows:

Module 01: Introduction to Food Safety

Introduction to Food Safety

Module 02: Roles and Responsibilities of a Food Supervisor and Policies

Roles and Responsibilities of a Food Supervisor and Policies

Module 03: Laws and Legislation

Laws and Legislation

Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP

Introduction to Food Safety Management Systems (FSMS) and HACCP

Module 05: Implementation and Tools of FSMS

Implementation and Tools of FSMS

Module 06: Food Poisoning Causes

Food Poisoning Causes

Module 07: Detecting and Preventing Contamination

Detecting and Preventing Contamination

Module 08: Hazard Control

Hazard Control

Module 09: Food Poisoning in Detail and Illnesses

Food Poisoning in Detail and Illnesses

Module 10: Food Toxins and their Prevention

Food Toxins and their Prevention

Module 11: Food Handling Risks and Practices

Food Handling Risks and Practices

Module 12: Temperature Control

Temperature Control

Module 13: Recording Temperatures

Recording Temperatures

Module 14: Spoilt Food and its Prevention

Spoilt Food and its Prevention

Module 15: Design Aspects of Food Premises

Design Aspects of Food Premises

Module 16: Waste Disposal, Cleaning and Disinfection

Waste Disposal, Cleaning and Disinfection

Module 17: Pest Management

Pest Management

Module 18: Training and Supervising Staff Effectively

Training and Supervising Staff Effectively

Course Curriculum

Module 01: Introduction to Food Safety
	Introduction to Food Safety	00:07:00
Module 02: Roles and Responsibilities of a Food Supervisor and Policies
	Roles and Responsibilities of a Food Supervisor and Policies	00:06:00
Module 03: Laws and Legislation
	Laws and Legislation	00:08:00
Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP
	Introduction to Food Safety Management Systems (FSMS) and HACCP	00:06:00
Module 05: Implementation and Tools of FSMS
	Implementation and Tools of FSMS	00:06:00
Module 06: Food Poisoning Causes
	Food Poisoning Causes	00:07:00
Module 07: Detecting and Preventing Contamination
	Detecting and Preventing Contamination	00:07:00
Module 08: Hazard Control
	Hazard Control	00:05:00
Module 09: Food Poisoning in Detail and Illnesses
	Food Poisoning in Detail and Illnesses	00:06:00
Module 10: Food Toxins and their Prevention
	Food Toxins and their Prevention	00:07:00
Module 11: Food Handling Risks and Practices
	Food Handling Risks and Practices	00:05:00
Module 12: Temperature Control
	Temperature Control	00:06:00
Module 13: Recording Temperatures
	Recording Temperatures	00:04:00
Module 14: Spoilt Food and its Prevention
	Spoilt Food and its Prevention	00:08:00
Module 15: Design Aspects of Food Premises
	Design Aspects of Food Premises	00:07:00
Module 16: Waste Disposal, Cleaning and Disinfection
	Waste Disposal, Cleaning and Disinfection	00:06:00
Module 17: Pest Management
	Pest Management	00:08:00
Module 18: Training and Supervising Staff Effectively
	Training and Supervising Staff Effectively	00:05:00