Learning Outcomes

Introduction to the Catering Industry

Food safety in the Catering Industry

FATTOM and the 4C’s in Catering

Terms and Definitions

Lesson Summary

This module introduces the learner to the catering industry, its significance and its different types; along with the importance of food safety to this industry. The key factors and practices that affect the safety of foods prepared and handled during catering are also discussed.

What is HACCP?

HACCP Prerequisite Programs (Part 1)

HACCP Prerequisite Programs (Part 2)

HACCP Prerequisite Programs (Part 3)

HACCP Prerequisite Programs (Part 4)

In this module, you will be introduced to the HACCP food safety system, its history and benefits. Learners will learn about the prerequisite programs that have to be implemented before the application of HACCP such as establishment and facilities requirements, personal hygiene, cleaning , and the control of food preparation operations.

Step 1: Assemble the HACCP Team

Steps 2 & 3: The Product Description and It's intended Use

Steps 4 & 5: The Flow Diagram and On-Site Confirmation

In this module, learners will be introduced to the five preliminary steps that are the foundation of HACCP implementation. Learners will also gain knowledge on how to form the HACCP team, describe products and their intended use, and how to construct a flow diagram and perform an on-site conformation.

The Seven Principles of HACCP (Part 1)

The Seven Principles of HACCP (Part 2)

The Seven Principles of HACCP (Part 3)

This module provides the learner with extensive details about the seven principles of HACCP that have to be applied, along with practical activities on how to implement these principles in the catering industry and how to establish a HACCP worksheet.

HACCP Food Safety System for Restaurants and Other Catering Services - Assessment

In this free online course, learn how to implement the HACCP Food Safety System in your catering establishment.

HACCP Food Safety System for Restaurants and Other Catering Services

This free online course on ‘HACCP Food Safety System for Restaurants and other Catering Services’ will teach you a step-by-step approach to implementing the HACCP system, its preliminary steps and principles in your catering business of any size. You will learn how to establish this system along with its procedures and documents to ensure the safety of food items and dishes being prepared and served in your catering establishment.

Introduction to Food Safety

The Food Production Chain

What is Meant by GMP - Terms and Definitions

This module will introduce the learner to the meaning and importance of food safety, the food production chain approach, and Good Manufacturing Practices (GMP) as a key prerequisite for the safety of food.

Design Requirements

Facilities and Equipment

Maintenance, Cleaning and Disinfection

In this module, you will learn about the requirements for ensuring the safety of food within a food establishment with respect to location and structure, facilities, equipment and food establishment cleaning and disinfection procedures.

Personal Hygiene

Hand Washing

Training and Competence

In this module, the learner will be introduced to the aspects of health status, personal hygiene and recommended practices in order to prevent food contamination arising from food processing personnel. The importance of personnel training will be also discussed.

Control of Operations

Transportation

Product Information and Consumer Awareness

This module provides the learner with extensive details about food processing operation control and transportation, and their impact on the safety of food. The importance of proper food labeling and consumer awareness is also discussed.

Food Safety: Good Manufacturing Practices (GMP) in the Food Industry - Assessment

In this free online course, learn about the necessary practices to produce hygienic food within your food establishment.

Food Safety: Good Manufacturing Practices (GMP) in the Food Industry

This free online course will teach you about the key food safety requirements and practices to ensure the production of safe food in your establishment, known as GMP or good manufacturing practices. It covers topics ranging from the reception of raw materials to the production of the end product. It also covers establishment design, personal practices, production operations control and conditions, and food product information.

Contamination and Spoilage

Foodborne Illness

Food Law

Food safety and hygiene govern everything that you will do within the catering industry. The following module will explain in greater detail the ways and means to keep food free from contamination. This will include preparation of raw food, aftercare of cooked food, temperature control and a guide to the types of bacteria that can be present in food.

HACCP

Food Safety Hazards and Contamination

Cross Contamination

This module describes what a HACCP system is and how it is vital for food distributions, thus giving higher quality foods. One of the main points for this module is that personal hygiene is crucial to avoid cross-contamination and prevention of microbiological hazards. We will also engage with storing food properly, temperature control, and how long food lasts outside without being spoiled.

Course Assessment

Learn safe food-handling practices required for the catering industry with this free online food hygiene course.

Food Hygiene

Food safety and hygiene govern everything that you will do within the catering industry. Even if the meal looks good, if it was not prepared and served using appropriate methods, serious health risks can occur, from minor illnesses to more severe outcomes. Food poisoning is common because contaminated food is not always easy to spot. This course will teach you professional food safety and hygiene techniques.

Cleaning and Disinfecting

Food Spoilage and Food Storage

This module will discuss the best practices to avoid food contamination due to poor hygienic practices. It will explain the importance of personal hygiene, proper cleaning and disinfecting procedures, and detecting and preventing food from spoiling.

Bacterial and Microbiological Hazards

Physical, Chemical, and Allergenic Hazards

Food Poisoning and Control Measures

This module will discuss what causes food-borne illnesses, how to identify contamination hazards that can cause food poisoning, how to take preventative measures to avoid the spread of bacteria in food and the legal guidelines and regulations set in place for food handling businesses.

The Basics of Food Safety and Hygiene - Course Assessment

In this free online course, learn about food safety protocols and what is required by law to prevent food-borne illness.

The Basics of Food Safety and Hygiene

Food safety is a set of practices and procedures required by law to prepare, handle, and store food and prevent food-borne illness and injury. This food safety certificate includes essential details for anyone who works in the food industry and is designed to help you understand food safety procedures, identify potential hazards, and become familiar with what the law requires from you as a business owner or employee to prevent harm to consumers.

Fundamentals of GMP and Safety

GMP: Requirements and Practices

Comprehending Pollution

Contamination Management

Contamination Prevention and Control

Sanitation and Hygiene GMP Essentials

This module delves into the core of GMP, emphasising the pivotal role of hygiene and preventing contamination. From personal hygiene standards to premises maintenance, pest control, and equipment safeguards, you will grasp the essence of maintaining a clean, compliant, and efficient manufacturing environment.

GMP Guidelines for Pharmaceuticals

GMP Management and Compliance

Overview of Food Industry GMP

Good Manufacturing Practices for the Food Trade

Industry-Specific GMP for Cosmetics

Manufacturing Processes and Guidelines for Cosmetics

GMP-Related IT Applications

This module uncovers the impact of IT systems on ensuring consistent product quality and safety for the pharmaceutical, food, and cosmetic industries. You'll navigate the intricacies of cGMP and GMP, grasping their value in a rapidly evolving landscape. You'll also gain insights into data integrity and how to maintain compliance proactively.

Good Manufacturing Practices (GMP) for Safeguarding Product Quality - Course Assessment

Take a step towards excellence by mastering Good Manufacturing Practices with our free online course.

Good Manufacturing Practices (GMP) for Safeguarding Product Quality

How can you integrate your existing talents into management and strategic controls? This all-inclusive course will teach you the GMP principles that control industrial production. Gaining this knowledge will facilitate your comprehension of sanitation protocols, the potential for contamination, the criticality of establishing customer confidence, and the adherence to ISO standards to guarantee consistent product quality.

Exploring the Causes of Food Hazards

Introduction to the BRC Global Standard

Steps to Implement BRC Global Standard

Sections of BRC Global Standard - Part 1

Sections of BRC Global Standard - Part 2

This module explains various aspects of Brand reputation through Global Compliance Standards (BRC) Standard Issue 9. You will learn about its main requirements, implementation steps, and audits. A brief comparison of different GFSI standards for food safety has also been presented.

Fundamentals of British Retail Compliance (BRC) Food Standard - Course Assessment

Explore brand reputation compliance standards: issues, requirements, implementation, and auditing in this free course.

Fundamentals of British Retail Compliance (BRC) Food Standard

Across the world, many standards and regulations are imposed to ensure the safety of food products. The BRC Food Standard is also one such standard, and its implications are in the UK and the EU. This course will explore this standard to get a comprehensive overview. You will learn about the main requirements of the standard presented in its nine sections, the steps to implement its programs, and the method to audit this standard.

What Is the ServSafe Food Manager Exam?

Understanding Food Contamination

Responding to Foodborne Dangers

Main Challenges for Food Safety Managers

Food Purchasing, Receiving and Preparing Dishes Safely

Sample Examination Questions

This module will teach you the essential aspects of working as a food safety manager. You will learn about different foodborne illnesses, types of food contamination, and methods to prepare specific food items. You will also learn about how to receive or reject food deliveries. Lastly, some sample questions of ServSafe exam are also included.

Fundamentals of Serving Safe for Managers - Assessment

This FREE online course covers safe food handling essentials, empowering you to become a certified pro.

Fundamentals of Serving Safe for Managers

The official ServSafe food manager certification exam is conducted for those interested in becoming food safety managers. This exam gauges their depth of knowledge on different subject matters, such as food-borne illnesses, food contamination, and management of food deliveries. This short course presents an initial idea of what this certification exam looks like and how you should prepare for and embark on this rewarding career path.

Introduction

Food Preparation - Stocks, Poultry and Vegetables

Food Preparation - Seafood, Starches and Baking

This module will teach you about the best practices for food preparation workers. You will learn about several sorts of knives, cutting techniques, and the medium of food for which each method is employed. A selection of dressings, salads, soups, and sauces will be presented. An explanation of hygiene and other practices will also be outlined.

Becoming a Food Preparation Worker - Assessment

Learn how to prepare ingredients and perform important kitchen tasks to support cooks in this free online course.

Becoming a Food Preparation Worker

Food preparation follows a series of steps that focus on hygiene, ingredient selection, specific cooking techniques and more. This short course lays out the workflows of food preparation in detail. We go through various recipes and explore the intricate details and steps involved in their preparation. Sign up to study the selection, preparation, cooking and presentation processes that prep cooks use follow to produce delicious and healthy meals.

GMP Definition and Purpose

Premises, Facilities and Equipment

Personnel, Sanitation and General Housekeeping Practices

Pest Control

Other Requirements for GMP Compliance

In this module, you will cover the best practices and regulatory requirements for producing safe quality foods at a food establishment. This will include general food safety guidelines for each aspect of food manufacturing, from the building design, facilities, and equipment to the processing, packaging, and distribution of finished products.

Good Manufacturing Practices (GMP) For The Food Industry - Course Assessment

Learn about the best practices and general food safety requirements for the operation of food establishments.

Good Manufacturing Practices (GMP) for Food Industry Employees

Good Manufacturing Practices (GMP) training is a standard requirement for current and prospective workers in the food industry. If you are looking to expand or refresh your knowledge in food safety, then this GMP training course is the perfect starting point. In this course, you will learn all about the best practices and food safety guidelines for the operation of food establishments, including its facilities, equipment, and personnel practices.

Food safety and hygiene govern everything that you will do within the catering industry. The following module will explain in greater detail the ways and means to keep food free from contamination. This will include preparation of raw food, aftercare of cooked food, temperature control and a guide to the types of bacteria that can present be in food.

HACCP stands for Hazard Analysis Critical Control Point. The HACCP plan, that every food-related business should have, details the business's individualised approach to handling their potential hazards. This includes monitoring and record-keeping which someone with good attention to detail should be in charge of. This module will also cover cross-contamination and the way that you as a food handler can minimise the risk of bacteria entering food that consumers will eat,

The Catering and Hospitality Industry

Self Improvement in the Culinary World

Catering and hospitality are one of the biggest industries in the world. In the UK alone, it provides employment for 9% of the population. A key point when applying for a job and maintaining a respected work practice is keeping excellent personal hygiene as well as a friendly personality. Personal development means setting goals and never being afraid to ask questions, this kind of focus in the workplace leads to good and efficient employees.

Working in the Food Industry - First Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Food Safety in Catering, Developing Skills for Employment in the Catering and Hospitality Industry.

Preparing Healthy Food

Special Diets

Understand what it means to prepare healthy food and how crucial it is to have a balanced diet that contains fats, carbohydrates, and protein. We have been taught, since childhood, that ‘fats’ are bad for us, but in reality, our bodies need them to function correctly. It is essential to grasp how this can affect people who are intolerant to a specific type of food, have poor lifestyle choices, or severe health issues. By applying these practices, you can keep your customers happy.

Catering Operations, Costs and Menu Planning - Learning  Outcomes

Ranking System

Money Management

Creating Menus

A kitchen where order does not exist is a complete disaster. Having order within any business is crucial, but more so in a catering environment. Being aware of each team member's responsibility will help keep a kitchen running smoothly, swiftly & efficiently. Another vital skill for chefs to know is how to manage expenses. If done correctly, a higher rate of gross profit will increase. When creating a menu, it is essential to consider your market, competition, dietary requirements and locality.

Types of Knives and Uses

Knife Care and Skills

A knife is a crucial piece of equipment in a kitchen. One of the most important factors to consider when choosing the right knife for you is not how expensive it is, but how comfortable it feels in your hand and what you will be doing with it. In this module, we will also learn how to take care of knives so its life can be prolonged in the kitchen.

Working in the Food Industry - Second Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Healthier Foods and Special Diets, Catering Operations, Costs and Menu Planning, Basic Knife Skills and Techniques.

Course assessment

Learn skills and techniques needed to be an efficient chef in any kitchen with this free online food industry course.

Diploma in Food Industry Roles and Responsibilities

In this course, you will learn how food safety and hygiene govern everything that you will do within the catering industry. This type of work includes preparing food, the aftercare of cooked food, being aware of special diets and temperature control. The course also focuses on personal development in the workplace. Learn to be aware of each team member's responsibility to keep a kitchen running smoothly, swiftly and efficiently.

Introduction to Food and Beverage Service

Customer Service

Event Management

In this module, we will discuss the different sectors of the food and beverage service industry, food production methods and operation control, including safety and hygiene. The lessons will review menu planning and food pricing and explore proper recruiting methods while establishing staff training procedures.

Course Assessment - Food and Beverage Management

This free online hospitality course explains how to manage food and beverage operations in dining establishments.

Food and Beverage Management

With the UK food and beverage sector valued at over £100 billion, people interested in careers in food services are faced with a great opportunity. This hospitality management course explores the highly specialised roles needed to deliver quality food services. We go through the procedures for establishing safety, hygiene, food portions and pricing. We also explain how to design menus that promote your brand and ensure customer satisfaction.

Understanding Food Allergy as a Distinct Condition

Food Allergy Reaction Patterns and Cross-Reactivity

Priority Food Allergens and Allergen Categories

How Allergen Presence Arises in Food

Allergen Information and Regulatory Communication

This module explores the biological mechanisms of food allergies, focusing on immune system activation and the role of immunoglobulin E antibodies. You’ll learn how to distinguish allergies from food intolerances, navigate international labelling frameworks, and identify hidden allergens or cross-contact risks in professional environments.

Interpreting Allergen Information Correctly

Preventing Allergen Exposure in Preparation and Handling

Communicating Allergen Information and Handling Concerns

Applying Food Allergen Awareness Across Real-World Settings

This module explores practical methods for interpreting allergen information accurately, managing cross-contact risks, and maintaining precise communication pathways. We’ll teach you how to evaluate free-from claims, establish rigorous cleaning protocols, and address specific allergen hazards within diverse environments.

Food Allergy Awareness Essentials - Assessment

Gain essential skills to manage food allergens and prevent serious allergic reactions with this free online course.

Food Allergy Awareness Essentials

Have you ever wondered what really happens between a kitchen and an allergic reaction? This course shows you how to recognise allergens, interpret allergen information correctly, prevent cross-contact, and communicate clearly. Build practical skills through allergen awareness training to help keep people safe every day. This course was reviewed by qualified subject matter expert Abid Hussain, a food science & curriculum development expert.

The World of Temporary Foodservice

Permits and Licensing for Temporary Operations

Equipment Considerations and Challenges

In this module, you will discover why serving food outside a commercial kitchen carries unique risks and how to confidently overcome them. You'll learn exactly which permits you need—whether you are a one-time pop-up, a regular festival vendor, or a mobile food unit—saving you time, money, and costly compliance mistakes.

Handwashing and Water Safety

Serving Safe Food and the Flow of Food

Time and Temperature in the Field

This module helps you learn basic hygiene and sanitation without a kitchen. Practical, field-tested procedures for safe handwashing, potable water, and cross-contamination in tight quarters will be taught. You'll also learn how to adjust your "flow of food" and closely monitor time and temperature.

Special Permits and Regulatory Considerations

Farmers Markets, Food Trucks, and Commissary Kitchens

The Ten Critical Methods for Temporary Food Safety

This module guides you through varied venues and special context's regulatory requirements. You'll learn how to comply with cottage food laws and cooperate in common commissary kitchens. Finishing with the "Ten Critical Methods for Temporary Food Safety," you'll have a comprehensive, proactive foundation for personal health and disaster planning.

Food Safety Management for Temporary and Special Events - Assessment

Take this free online course and earn your certificate in food safety for events, fairs, and trucks.

Food Safety Management for Temporary and Special Events

This certificate course prepares food vendors, festival organizers, and mobile food operators to keep food safe outside a commercial kitchen. Covering permits, equipment limits, handwashing without running water, cross-contamination control, and the ten critical methods for temporary food safety, it equips you for fairs, farmers markets, fundraisers, and food truck operations. Learn from a real outbreak case study and build a plan for event day.