The food industry plays a critical role in ensuring the safety and wellbeing of consumers, and maintaining high standards of food safety is paramount. Foodborne illnesses can have devastating consequences for both consumers and businesses. This is where proper food safety training becomes essential. The OSHAA 30-Hours HACCP Essentials and Catering Food Safety course is designed to equip professionals working in the food industry with the knowledge and skills necessary to implement and maintain effective food safety management systems.
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies and prevents potential hazards in food production, preparation, and service. The HACCP system focuses on identifying biological, chemical, and physical hazards at various stages of food handling and production, with the aim to minimize risks to consumers.
For those in catering, food service, or any other food-related industries, understanding and implementing HACCP principles is essential. The OSHAA 30-Hours HACCP Essentials and Catering Food Safety course offers in-depth training in these principles, providing food professionals with a solid foundation to ensure safe food handling practices.
The OSHAA 30-Hours HACCP Essentials and Catering Food Safety course is an essential qualification for anyone working in the food industry. It provides comprehensive training on HACCP principles, food safety regulations, and best practices specific to the catering and hospitality sectors. By completing this course, you not only improve your knowledge and skills but also contribute to safer food handling practices in your workplace.
OSHAA 30-Hours HACCP Essentials and Catering Food Safety
Study Units
Learning Outcomes
Introduction to HACCP and Food Safety (3 hours)
- Understand the basic principles and importance of HACCP in ensuring food safety.
- Recognise the role of HACCP in preventing foodborne illnesses in food production and service.
- Learn the structure and key elements of a HACCP system.
- Understand how HACCP contributes to legal compliance and best practices in food safety.
Identifying Hazards in Food Handling (5 hours)
- Identify the three primary types of hazards in food handling: biological, chemical, and physical.
- Understand how hazards can affect food safety and public health.
- Learn methods for detecting potential hazards in various stages of food processing, preparation, and service.
- Develop skills to assess risks associated with food handling in different environments, including catering and food production.
Critical Control Points (CCPs) in Food Production (4 hours)
- Understand what Critical Control Points (CCPs) are and why they are essential in food safety.
- Learn how to identify and evaluate CCPs in food production and preparation processes.
- Gain knowledge on how to set control measures to prevent hazards at CCPs.
- Develop skills to monitor and assess CCPs effectively to ensure food safety.
Establishing and Implementing Food Safety Management Systems (4 hours)
- Learn the steps to establish an effective food safety management system in the workplace.
- Understand how to implement and monitor food safety protocols within a HACCP framework.
- Gain the skills necessary to design and manage a food safety system tailored to your organisation’s needs.
- Understand how to integrate food safety management systems with other operational processes in food service and production.
Temperature Control and Food Safety (5 hours)
- Understand the critical role of temperature control in food safety.
- Learn the importance of controlling temperature during food storage, preparation, and service to prevent bacterial growth.
- Gain knowledge of safe temperature ranges for different types of food.
- Develop the skills to monitor and maintain temperature control throughout the food handling process.
Personal Hygiene and Food Handling Practices (3 hours)
- Understand the importance of personal hygiene in preventing food contamination.
- Learn best practices for food handlers, including handwashing, use of protective clothing, and hygiene practices.
- Gain knowledge on the role of cleanliness in preventing foodborne illness and contamination.
- Develop the skills to promote and enforce hygiene standards within the workplace.
Food Safety Documentation and Record Keeping (3 hours)
- Learn the significance of documentation in food safety management systems.
- Understand the key records that need to be maintained, such as temperature logs and cleaning schedules.
- Develop the skills to keep accurate, up-to-date records that demonstrate compliance with food safety regulations.
- Understand the role of documentation in food safety audits and inspections.
Risk Assessment and Corrective Actions (3 hours)
- Learn how to conduct a risk assessment to identify food safety hazards and control measures.
- Understand how to analyse potential risks and implement effective corrective actions.
- Gain knowledge of how to resolve food safety issues and prevent recurrence.
- Develop the skills to assess, manage, and reduce risks in food handling and production environments.
- Comprehensive Understanding of Food Safety: This course provides a thorough understanding of the principles of HACCP and its application to food safety, giving you the knowledge to ensure safe food handling in any food-related setting.
- Enhanced Career Opportunities: Completing the course will open up career opportunities in the food service, catering, and hospitality industries. With a recognised qualification, you’ll be better positioned to pursue roles in food safety management, quality control, and supervisory positions in the food industry.
- Improved Compliance with Regulations: By understanding HACCP principles and food safety management systems, you’ll ensure compliance with UK food safety regulations, helping your business avoid penalties and legal issues related to foodborne illnesses.
- Practical Knowledge for the Food Industry: The course equips participants with practical, industry-relevant knowledge that can be immediately applied to their workplace, whether in food production, catering, or hospitality. You will learn how to identify and manage food safety hazards effectively.
- Increased Job Security: With food safety being a top priority for employers, holding a certification in HACCP and food safety will make you a valuable asset to any organisation, improving your job security and potential for advancement.
- Better Food Safety Standards: By learning how to implement and monitor HACCP systems, you’ll be equipped to improve the food safety standards within your workplace, contributing to reduced foodborne illness risks and creating a safer environment for customers and staff alike.
- Hands-On Skills in Risk Management: You’ll develop the skills to identify risks, establish critical control points, and implement corrective actions, enabling you to manage and mitigate food safety hazards in real-time.
- Ability to Train and Lead Teams: This course will enhance your ability to train and lead food handling teams, ensuring that food safety standards are followed consistently across your organisation.
- Global Recognition: The HACCP system is recognised worldwide, and completing this course will give you an internationally acknowledged qualification that is valued across the global food industry.
- Confidence in Food Safety Practices: The knowledge and skills gained will boost your confidence in managing food safety procedures and handling food safety issues effectively, ultimately leading to better decision-making and smoother operations within your workplace.
- Catering Professionals: This course is ideal for catering staff, managers, and owners who want to improve their food safety knowledge and ensure compliance with industry standards in food handling and preparation.
- Food Safety Managers: Individuals working as or aspiring to be food safety managers will gain the critical skills needed to establish and oversee food safety management systems in food production, hospitality, and catering environments.
- Chefs and Kitchen Staff: Chefs, kitchen supervisors, and cooking staff who are responsible for preparing food and managing food safety will benefit from understanding the critical control points and risk management techniques taught in this course.
- Food Service Workers: This course is suitable for anyone involved in food service, from waitstaff to kitchen assistants, who wish to deepen their understanding of food safety procedures, hygiene practices, and HACCP regulations.
- Hospitality Industry Professionals: Hotel, restaurant, and other hospitality service employees and managers can apply HACCP principles to improve food safety standards and meet regulatory requirements in their establishments.
- Food Production Workers: Those working in food manufacturing or food processing will benefit from learning how to identify hazards, implement food safety measures, and ensure compliance with food safety standards across the production process.
- Health and Safety Officers: Professionals in health and safety roles within the food industry who are responsible for ensuring workplace safety and compliance with food safety laws will gain valuable insights into food safety management.
- Anyone Interested in Food Safety Careers: Individuals who are looking to start a career in food safety or gain formal qualifications in the field will find this course beneficial in building foundational knowledge in HACCP and food safety practices.
- Quality Control Personnel: Quality control staff in food-related industries will benefit from learning how to integrate HACCP principles into their roles to maintain high-quality standards and ensure food safety in all stages of production.
- Business Owners in the Food Industry: Food business owners, including restaurant owners, catering service providers, and food truck operators, can use this course to ensure that they meet all food safety regulations and maintain a safe environment for their customers and staff.
