21 Food Safety Course Programs

Learn more about Food Safety Training - Safe Practices and Procedures online course. This free online course in Food Safety teaches you about safe practices and procedures within food service operations. A solid sanitation and safety program is vital for any food service operation, big or small.

This food safety course covers the implementation of the ‘Hazard Analysis and Critical Control Points’ HACCP food safety system in the food processing industry. We explain how food is protected from contamination while being processed. We also show you how to properly implement the HACCP’s ‘prerequisite programs’ (PRPs) and lay out its preliminary steps and seven principles to make sure that food safety is protected in your establishment.

Learn how to handle and store your food properly to prevent food-borne illnesses with this Food Safety Knowledge course.

This free online course teaches good food safety practices and shows you how to professionally manage a catering area.

Nearly 10% of the population is allergic to certain ingredients. This means that food manufacturers and services must lower the risk of allergic reactions by providing consumers with clear information and alternatives. This food safety course identifies common food allergens and explains how they affect the body. We go over the regulations governing ingredient labelling and show you how to implement allergen control to protect customers.

Safe and hygienic food handling is extremely important to prevent contamination and diseases. This holds especially true for the professionals in the culinary sciences and food management field. Through this course, we have emphasized various areas and practices concerned with the safe handling of foods. We have also focused on the global efforts to ensure food safety along with the ServSafe certification and its various aspects.

The Seasonal School will introduce participants to the urgent topic of the European Union’s transition towards sustainable agriculture and food systems, situating it within the broader global debate on food security, sustainability, and climate resilience. It will provide participants with the knowledge and analytical skills necessary to understand the legal and policy framework for building more equitable and sustainable agri-food systems.

This food protection training course provides a basic overview of hazard analysis and critical control points (HACCP) and the management strategy that addresses food safety. We then discuss how food can be exposed to harmful biological and chemical hazards, resulting in contamination, and outline the preventive measures designed to keep food safe to eat. We also cover food safety risk analysis and the best practices of the HACCP system.

As food production processes become more complicated and there are more parties involved, the potential risk of food safety being compromised increases. This is why food safety has become a top priority in the food processing industry. Food safety management professionals around the world closely monitor the safety of food products according to high standards to ensure that the food on our plates is fit for consumption. Our exchange programme in Food Safety Management teaches you all there is to know about managing food safety. It also provides you with an international learning experience and the opportunity to add value to your undergraduate programme.

Short courses at QAT are perfect for students who want to obtain new skills during school days. By law, Australian Food Businesses must employ a Food Safety Supervisor at each premise. Meet your legal requirements and protect your customers with a Food Safety Supervisor Certificate.

The Food Safety for Manufacturing (Meat and Poultry) qualification is tailored for individuals currently employed in, or aspiring to work in, food manufacturing or within the food supply chain. Whether you're in an operative, supervisory, or management position, this course is designed to equip you with the essential knowledge and skills required to ensure food safety standards are met within the meat and poultry industry. The primary objective of this qualification is to assess your understanding of key concepts related to food safety, in alignment with recognized National Occupational Standards. Specifically tailored to the meat and poultry sector, the course covers a range of topics essential for maintaining food safety standards in this industry.

The NSW Food Safety Supervisor course helps businesses meet their obligations under the Food Standards Code, which requires all food handlers to have skills and knowledge appropriate to the tasks they undertake while handling food. Retail and hospitality food businesses selling ready-to-eat, potentially hazardous foods that are handled by the business (i.e. not received and sold as packaged) before sale must appoint at least one Food Safety Supervisor (FSS) per premises.

Every food business is required to have a food safety supervisor. This intensive one-day course includes visits to food operations sites as part of the assessment and provides supervisors in hospitality businesses with the required certification, 'Participate in safe food handling practices' (SITXFSA006), for the role of Food Safety Supervisor.

The aims of this course are to introduce the major basic concepts of food processing including general processing methods, chemical and physical property changes of food material during processing. Topics covered in part(I) are thermal process, refrigeration and food freezing, food dehydration and concentration, food food fermentation, food irradiation and microwave process. In part(II), special emphasis are focused on individual food processing products, fats and oil, fruits and vegetables, cereal products, food additives, as wel as water and waste management in the food industry.

The course is designed to teach students with principles as well as practical techniques of analyzing food components. The course covers: Moisture, ash, crude protein, and crude lipid determinations of food; lipid extraction, peroxide value (POV) and thiobarbituric acid (TBA) value measurement; volatile basic nitrogen (VBN) and K value of fishery raw materials; chemical oxygen dissolubility (COD) of waste; pH water capacity of protein; electrophoresis of water and salt soluble protein; Calorimetry of food; chromatographic methods including high-pressure liquid of nucleotides, organic acids, and saccharides, gas chromatography of fatty acids, thin-layer chromatography of tetradotoxin and pesticide; and antibiotic detection.