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Food safety, vegetables
Food safety, vegetables

The Fundamentals of Food Hygiene and Food Safety course provides essential knowledge and skills related to maintaining food hygiene and ensuring food safety in various food-related settings. Participants in this course will gain a comprehensive understanding of the principles, practices, and regulations that govern safe food handling.

The course covers a range of topics, including proper storage, handling, and preparation of food, personal hygiene practices, prevention of cross-contamination, and effective cleaning and sanitation methods. Participants will learn about potential food hazards, such as microbiological, chemical, and physical contaminants, and how to identify and mitigate these risks.

Emphasis is placed on implementing HACCP (Hazard Analysis and Critical Control Points) principles to proactively prevent foodborne illnesses and maintain high standards of food safety. Overall, this course equips individuals working in the food industry or those involved in food preparation and handling with the essential knowledge and skills necessary to ensure the safety and quality of the food they handle, protecting the health and well-being of consumers.

what you will learn

In the Fundamentals of Food Hygiene and Food Safety course, you can expect to learn the following key concepts and skills:

  1. Food Safety Regulations and Standards: Understanding the legal requirements and industry standards related to food hygiene and safety, including local and national regulations.
  2. Microbiological Hazards: Learning about common microorganisms that can contaminate food, their sources, and the potential risks they pose. Understanding methods to prevent and control the growth of harmful microorganisms.
  3. Foodborne Illnesses: Recognizing the common types of foodborne illnesses, their symptoms, and the factors contributing to their occurrence. Learning strategies to prevent foodborne illnesses through proper food handling and storage.
  4. Food Contamination: Understanding the different types of food contamination, including biological, chemical, and physical contaminants. Learning how to identify and prevent contamination during food handling and processing.
  5. Personal Hygiene: Importance of personal hygiene practices, such as handwashing, proper attire, and personal cleanliness, in preventing the spread of pathogens and maintaining food safety.
  6. Food Storage and Preservation: Guidelines for storing food safely, including temperature control, proper storage methods, and shelf-life management. Understanding the principles of food preservation to maintain food quality and safety.
  7. Cross-Contamination Prevention: Strategies for preventing cross-contamination during food handling, including separation of raw and cooked foods, proper cleaning and sanitization of utensils and equipment, and avoiding contact between different food types.
  8. Hazard Analysis and Critical Control Points (HACCP): Introduction to the HACCP system, a preventive approach to identify, evaluate, and control food safety hazards at critical stages of food production and preparation.
  9. Allergen Management: Understanding common food allergens and their potential risks. Learning proper labeling, storage, and handling practices to prevent allergen cross-contact and protect consumers with food allergies.
  10. Cleaning and Sanitization: Proper cleaning and sanitization procedures for equipment, utensils, and food preparation areas to prevent microbial contamination and ensure food safety.
  11. Food Safety Inspections and Audits: Familiarization with the processes of food safety inspections and audits conducted by regulatory agencies and certification bodies. Understanding the requirements for compliance and maintaining food safety standards.
  12. Food Safety Management Systems: Introduction to various food safety management systems, such as ISO 22000 and Safe Quality Food (SQF), and their role in ensuring continuous improvement and adherence to food safety standards.

By completing the Fundamentals of Food Hygiene and Food Safety course, participants will develop the knowledge and skills necessary to handle, prepare, and serve food safely, contributing to the overall health and well-being of consumers and maintaining high standards of food safety in various food-related environments.


The Fundamentals of Food Hygiene and Food Safety course is beneficial for a wide range of individuals who are involved in the food industry or handle food as part of their professional responsibilities. This includes:

  1. Food Service Workers: Chefs, cooks, food handlers, and servers working in restaurants, cafes, hotels, catering companies, and other food establishments.
  2. Food Retail Staff: Employees working in grocery stores, supermarkets, and convenience stores who handle and sell food products.
  3. Food Production Workers: Individuals involved in food manufacturing and processing, including workers in food factories, processing plants, and packaging facilities.
  4. Food Safety Inspectors: Professionals responsible for inspecting and ensuring compliance with food safety regulations in various food-related establishments.
  5. Catering Staff: Individuals working in the catering industry, including those involved in preparing and serving food at events, conferences, and functions.
  6. Kitchen Managers and Supervisors: Managers and supervisors overseeing food preparation and handling in commercial kitchens, ensuring compliance with food safety standards.
  7. Food Industry Professionals: Individuals working in quality assurance, food safety management, and regulatory compliance roles within the food industry.
  8. Entrepreneurs and Small Business Owners: Individuals planning to start or manage their own food-related business, such as food trucks, cafes, or small-scale food production ventures.
  9. Community Food Service Volunteers: Individuals volunteering in community kitchens, food banks, and other charitable organizations involved in food distribution and service.
  10. Health Inspectors and Public Health Professionals: Professionals responsible for monitoring and ensuring food safety within communities and enforcing food safety regulations.

It is essential for anyone involved in the preparation, handling, storage, or distribution of food to have a strong understanding of food hygiene and safety principles. This course provides a solid foundation of knowledge and skills to promote safe practices and prevent foodborne illnesses.

The field of food hygiene and food safety offers various career opportunities for individuals with a strong understanding of its fundamentals. Here are some potential career paths:

  1. Food Safety Inspector: As a food safety inspector, you would be responsible for inspecting food establishments, such as restaurants, cafeterias, and food processing plants, to ensure they comply with food safety regulations. You would assess sanitation practices, food handling procedures, and overall hygiene standards.
  2. Quality Assurance Manager: Quality assurance managers oversee the development and implementation of quality control systems in food production facilities. They ensure that all processes and products meet regulatory requirements and maintain high standards of food safety.
  3. Food Safety Consultant: As a food safety consultant, you can work independently or with consulting firms to assist food businesses in maintaining compliance with food safety regulations. You would provide expertise in areas such as HACCP (Hazard Analysis and Critical Control Points), food handling practices, and sanitation procedures.
  4. Food Safety Trainer/Educator: With a strong foundation in food hygiene and safety, you can become a trainer or educator, conducting workshops and training sessions for food service professionals. This role involves teaching best practices, proper food handling techniques, and hygiene protocols to ensure safe food preparation and handling.
  5. Regulatory Affairs Specialist: Regulatory affairs specialists work with government agencies and food industry companies to ensure compliance with food safety regulations. They are responsible for understanding and interpreting relevant laws, regulations, and guidelines, and ensuring that products and processes align with these requirements.
  6. Food Microbiologist: Food microbiologists study microorganisms present in food and work to prevent foodborne illnesses. They conduct research, analyze samples, and develop strategies to control and eliminate harmful bacteria, viruses, and other pathogens from food products.
  7. Food Safety Manager: Food safety managers oversee the implementation and maintenance of food safety programs within organizations. They develop and enforce policies, conduct audits, provide training, and ensure that food safety standards are upheld throughout the production and distribution processes.
  8. Research and Development (R&D) Scientist: R&D scientists focus on improving food safety through research and innovation. They develop new methods, technologies, and products that enhance food safety, quality, and preservation.

These are just a few examples of the career opportunities available in the field of food hygiene and food safety. The demand for professionals in this area continues to grow as food safety regulations become more stringent and consumer awareness increase.


This course does not require participants to have a specific entry requirement. Those who are comfortable with Level 3 work can sign up.

Course Duration & Online Support

Duration depends on the learner’s ability to cope with the pace and scope of the course. Self-study allows participants to complete the course at their own pace. Support extensions are also available if students fail to do so within that period.


To successfully complete the course, students are required to complete various tests and assessments. You may be required to get a link from our Training Provider. Your test will be reviewed and graded by our system. You may attempt only twice.

Get a Completion Certificate.

La Plage Meta Verse is an Internationally Accredited Institution.


LPMV is ISO 9001 Quality Management System Certified Business
LPMV is a member of Association of Healthcare Trainers (AOHT) UK
LPMV is also an Accredited CPD Provider With the CPD Group No. #780343
LPMV is Accredited by America Council of Training & Development (ACTD) No. AD2357G14CM

Upon successful completion of the course, students will be able to gain an international Accredited Certificate. Share your certificate with prospective employers and your professional network on all social media platforms.

Food safety, vegetables
Food safety, vegetables

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