This course will first introduce you to food safety and food hygiene. You will study the groups that are vulnerable to foodborne diseases as well as learn the signs and symptoms of these diseases. The course will then discuss the key facts and figures of food law that can help you work safely and productively. You will learn how food contamination and spoilage occurs, ways to prevent food contamination, and the responsibilities of food handlers.
You will then study the 7 principles of Hazard Analysis and Critical Control Points (HACCP) which is a standard designed to ensure a high level of food safety in manufacturing, storage, and distribution of a food product. The course will also discuss food contamination and the four main categories of a food safety hazard. You will also study the two main ways of controlling and destroying bacteria to avoid food spoilage.