Learning Outcomes

Introduction to HACCP

Food Safety Hazards

Application of Risk Analysis to Food Safety

Prerequisite Programmes of HACCP

HACCP Principles

Form a HACCP Team

Implementation and Maintenance of the HACCP Plan

Lesson Summary

In this module, we will examine hazard analysis, its history, and its purpose. Furthermore, we will examine the potential health hazards associated with food safety, followed by a discussion about the application of risk analysis to food safety hazards. We will also discuss HACCP principles and prerequisite programs.

Course assessment

This free online food safety course lays out the seven steps of HACCP to help you prevent food contamination hazards.

Hazard Analysis Critical Control Points (HACCP)

This food protection training course provides a basic overview of hazard analysis and critical control points (HACCP) and the management strategy that addresses food safety. We then discuss how food can be exposed to harmful biological and chemical hazards, resulting in contamination, and outline the preventive measures designed to keep food safe to eat. We also cover food safety risk analysis and the best practices of the HACCP system.

Personal Hygiene - Part 1

Personal Hygiene - Part 2

Personal Hygiene - Part 3

Water Quality - Part 1

Water Quality - Part 2

In this module, you will learn about the principles and reasons for good personal hygiene and how to manage systems for personal hygiene. The importance of reporting illnesses will be discussed. You will learn the importance of water quality as well as the regulations and customer requirements related to water quality, ice and steam. You will also learn about water wells and plumbing systems.

Pest Control - Part 1

Pest Control - Part 2

Product Contamination Control - Part 1

Product Contamination Control - Part 2

Product Contamination Control - Part 3

This module will discuss how the various methods of pest control as well as how products should be stored and managed to prevent contamination.

Control of Food Hazards: General and Specific - Part 1

Control of Food Hazards: General and Specific - Part 2

Control of Food Hazards: Allergens

Incident Management - Part 1

Incident Management - Part 2

In this module, you will learn about different types of food safety hazards and how best to deal with them. You will be introduced to food allergens and procedures that need to be followed when working with allergens and equipment used near allergens. Incident management will also be covered.

Diploma in Food Safety - First Assessment

You must score 80% or more to pass this assessment.

Introduction to Personal Cleanliness

Hotel Cleanliness

Guidelines for Manual Cleaning

In this module, you will learn about personal cleanliness guidelines that should be followed by employees in the food service industry.. The importance of cleanliness to the food service will be discussed. You will also be shown how a cleaning schedule list is put together and about correct sanitation.

Purchasing and Receiving Foods

Storing and Preparing Foods

Sanitation Procedures

This module will cover one of the most important aspects of Food Safety - Sanitary Food Handling. You will begin by learning about inspection and grading and about what to expect when receiving foods from a supplier. You will learn about the correct temperatures food should be stored at as well as the general guidelines for storing and preparing foods.

Causes of Unsafe Foods

Food Borne Illnesses

This module focuses on the causes of unsafe food and how to avoid them. You will learn about food poisoning and how it can be caused. Importantly, you will discover how food infections occur, their symptoms and which foods they affect.

Diploma in Food Safety - Second Assessment

Burns, Muscle Strains and Falls

Cuts and Equipment Accidents

Fire and First Aid

In this module, you will learn about protecting employees and others from food service accidents. Critically, you will be shown how to avoid certain accidents in addition to the importance of first aid training. The thoery of the Heimlich maneuver will be shown to you.

The Role of Managers

Incidents and Inspections

This module will demonstrate to you the role of management in the food service industry. You will become familiarised with the "lead by example" concept. You will learn how important it is to train your staff correctly and the procedure of accident reports. You will learn the importance of inspections for the consistency of sanitation standards.

Diploma in Food Safety - Third Assessment

Diploma in Food Safety - Assessment

Ensure proper staff hygiene and pest prevention with the food safety practices taught in this free online course.

Diploma in Food Safety

This free online food safety course will teach you proper food handling practices that will protect your food-service operation. As many as 582 million people experience food-borne diseases every year. Hence, food safety is extremely important to food-related businesses of any size. This course will ensure when working with food, you are able to prevent foodborne illness, contamination, allergic reactions and the spread of disease.

High-Performance HACCP: Validation and Zoning

Post-Brexit UK Food Law

Allergen Management under Natasha’s Law

Rapid Micro Testing and Predictive Shelf-Life Modelling

Blockchain Traceability and Recall Readiness

Food Integrity: Fraud, Crime and Novel Proteins

Sustainable Safety Culture and Incident Comms

UK Food Hygiene and Safety Standards - Assessment

This free online course explores UK food hygiene laws, safe handling practices, and compliance in food businesses.

UK Food Hygiene and Safety Standards

This course offers a comprehensive look at modern UK food safety practices post-Brexit. It covers legal changes, FSA/FSS roles, HACCP validation, hygiene zoning, allergen control under Natasha’s Law, and rapid micro testing. You’ll also explore blockchain traceability, food fraud detection, novel proteins, and building a sustainable safety culture. Gain the legal, technical, and practical knowledge needed to ensure food safety.

An Introduction to Food Service and Safety in Australia - Outcomes

An Overview of the Australian Food Service Industry

The Regulatory Framework for Australian Food Service Establishments

Food Safety Standards

Legal Compliance

This module discusses some significant aspects of the Australian food service industry, the role of the FSANZ, the purposes of the Food Standards Code, and the six food safety standards. The necessary record-keeping protocols, licences needed by Australian food businesses, and the requirements for audits and inspections are also covered.

Foodborne Illnesses and Contamination

Harmful Microorganisms

Temperature Control and Its Significance

The Role of Cross-Contamination in Food Service

Personal Hygiene for Food Handlers

In this module, we study food contamination, the role of microorganisms in spreading foodborne illnesses, and the preventive measures a food business can implement. We learn how to maintain food at safe temperatures and means of avoiding cross-contamination while preparing, cooking, storing, displaying, or transporting food.

An Introduction to Food Allergies

Allergen Management

Allergen Management In Australia

This module investigates various food allergies, allergens, and allergic reactions. We learn about proactive, effective, and meticulous allergen management in the context of food service. The allergen management procedures for food service in Australia, with recently revised labelling standards, are also discussed.

An Introduction to HACCP Principles

Introduction to Creating a HACCP Plan

Implementing and Maintaining HACCP Plans

Crisis Management & the Role of Technology in Food Safety and Hygiene

This module covers the preventative approach to food safety in food service based on the seven HACCP principles. You'll learn how to set up and implement a food safety plan suited to a food service business. We also study how and why to develop a crisis management plan and integrate technology into making food service operations safe and hygienic.

Safe Receiving, Shipping, and Storing Practices

Minimising Risks in Food Preparation, Cooking, and Service

Proper Cleaning and Sanitisation Practices

In this module, you'll learn how to receive and store ingredients and store and ship finished products, following safety and hygiene protocols. We discuss how to safely prepare, cook, store, and serve food to reduce the risk of foodborne illnesses. Proper cleaning and sanitisation practices in food service establishments are also covered.

A Real-Life Example of  a Lapse in Allergen Management

Two Real-Life Examples of Biological Contamination

A Real-Life Example of Unhygienic Premises and Pest Infestation

This module offers real-life examples from the Australian food service industry to illustrate the importance of allergy management. We study two cases of Salmonella and Listeria poisoning, the investigations, implications for the food service firms, and prevention tips. An example of an unsanitary environment and pest infestation is also provided.

Diploma in Food Safety and Hygiene in Australia - Course Assessment

Learn about safe and sanitary food preparation, storage, and service through this free online course.

Diploma in Food Safety and Hygiene in Australia

This free online Food Safety and Hygiene course teaches you why and how to maintain strict food safety and sanitary standards in your food business or organisation and how to develop a crisis management plan. As an employer or food handler, avoiding contamination, food spoilage, and cross-contact with allergens at critical points in food preparation, storage, and service will help keep your consumers safe from injuries and foodborne illnesses.

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