Course description
This course will first introduce you to the principles behind good personal hygiene and its management. You will study the importance of water quality and learn about the regulations and customer requirements related to water quality, ice, and steam. The course will also cover the subject of pest control and product contamination control where you will learn corrective actions that need to be taken to minimize the risk of pest infestation.
You will then study the correct sanitization and personal cleanliness guidelines that should be followed by employees as well as how to put together a cleaning schedule. You will study food purchasing, receiving, storage, preparation, and sanitation and learn the causes and prevention of unsafe food, foodborne illnesses, and food service accidents. You will then study the role of management in the food-service industry and the "lead by example" concept. Finally, you will learn the importance of proper staff training as well as inspections for the consistency of sanitation standards.
Maintaining a top quality food business while ensuring unsurpassed hygiene is a big responsibility. By learning the best practices and procedures taught in this free online Diploma in Food Safety course, you will help ensure that you meet this responsibility. The course is specifically designed for aspiring food safety managers working in food processing plants, restaurants, and any food service operation, and aims to make learning about this important subject as clear as possible. Check out the course today, and bring your professional skills to the next level.
Upcoming start dates
Training content
Introduction to Personal Hygiene and Water Quality
Description: 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.
- Learning Outcomes
- Personal Hygiene - Part 1
- Personal Hygiene - Part 2
- Personal Hygiene - Part 3
- Water Quality - Part 1
- Water Quality - Part 2
- Lesson Summary
Introduction to Control Measures
Description: This module will discuss how the various methods of pest control as well as how products should be stored and managed to prevent contamination.
- Learning Outcomes
- Pest Control - Part 1
- Pest Control - Part 2
- Product Contamination Control - Part 1
- Product Contamination Control - Part 2
- Product Contamination Control - Part 3
- Lesson Summary
Control of Food Hazards and Incident Management
Description: 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.
- Learning Outcomes
- 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
- Lesson Summary
Diploma in Food Safety - First Assessment
Description: You must score 80% or more to pass this assessment.
- Assessment: Diploma in Food Safety - First Assessment
Personal Cleanliness and Health in the Food Service Industry
Description: 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.
- Learning Outcomes
- Introduction to Personal Cleanliness
- Hotel Cleanliness
- Guidelines for Manual Cleaning
- Lesson Summary
Sanitary Food Handling in the Food Service Industry
Description: 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.
- Learning Outcomes
- Purchasing and Receiving Foods
- Storing and Preparing Foods
- Sanitation Procedures
- Lesson Summary
Food Safety in the Food Service Industry
Description: 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.
- Learning Outcomes
- Causes of Unsafe Foods
- Food Borne Illnesses
- Lesson Summary
Diploma in Food Safety - Second Assessment
Description: You must score 80% or more to pass this assessment.
- Assessment: Diploma in Food Safety - Second Assessment
Food Service Accidents
Description: 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.
- Learning Outcomes
- Burns, Muscle Strains and Falls
- Cuts and Equipment Accidents
- Fire and First Aid
- Lesson Summary
The Role of Management in the Food Service Industry
Description: 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.
- Learning Outcomes
- The Role of Managers
- Incidents and Inspections
- Lesson Summary
Diploma in Food Safety - Third Assessment
Description: You must score 80% or more to pass this assessment.
- Assessment: Diploma in Food Safety - Third Assessment
Course assessment
- Assessment: Diploma in Food Safety - Final Assessment
Certification / Credits
By the end of this course, you will be able to:
- Explain the characteristics of poorly constructed water wells
- List the ways to manage systems for good personal hygiene
- Identify how to control food allergens and food hazards within the business
- Outline the way to maintain an effective incident management system
- Describe how to minimize the risk of pest infestation in both product and facility
- State the safe practices in food preparation areas to avoid accidents
- Indicate the role and influence the manager has on the rest of the food safety operation team
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