Food microbiology & contamination risks
Hours 1–2
- Biological, chemical, physical and allergenic hazards
- Foodborne pathogens, FAT TOM and high-risk TCS foods
- Risks to vulnerable populations
Food Safety & Hygiene (HACCP Level 1 & 2) Course Curriculum
This comprehensive training curriculum is designed for catering staff, line cooks, food handlers, cafeteria personnel, and hospitality service workers. It equips personnel with foundational food hygiene practices alongside core HACCP regulatory standards to ensure complete compliance, contamination prevention, and safe food service operations.
Course overview
Food safety course
Food safety
training
training
Target audience
Catering staff, line cooks, food handlers, cafeteria personnel and hospitality service workers
Duration
8 hours (1-day intensive) or two 4-hour half-day sessions
Delivery method
50% interactive theory and case studies; 50% practical kitchen lab and audit scenarios
Assessment & certification
Written evaluation (80% pass mark) plus practical hygiene and temperature audit exam
Module breakdown
Personal hygiene & sanitation attire
Hour 3
- Six-step handwashing and required handwashing moments
- Uniforms, protective attire, gloves and jewelry
- Illness reporting and exclusion policies
Temperature control, storage & cross-contamination
Hours 4–5
- Danger zone: 5°C–60°C (41°F–140°F)
- Cooking, reheating and safe thawing temperatures
- Storage hierarchy, color coding and FIFO rotation
HACCP principles & prerequisite programs
Hour 6
- GMP and GHP foundations
- Seven HACCP principles: hazards, CCPs, limits, monitoring and records
- Corrective actions, verification and documentation
Cleaning, disinfection & pest control
Hour 7
- Six-stage cleaning process and chemical safety
- Cleaning schedules, task frequency and verification
- Integrated pest management and licensed providers
Skills check & certification
Applied assessment
- Written evaluation with an 80% pass mark
- Practical hygiene and temperature audit exam
Practical evaluation & audit verification
Evaluation & audit verification
HOUR08
Practical stations
- Handwashing, personal hygiene & attire inspection audit
- Temperature probe calibration & CCP monitoring scenario
- Kitchen cross-contamination & storage hierarchy audit
Written assessment
25question examination
Multiple-choice examination covering food safety knowledge and practical principles.
MicrobiologyTemperature controlsHACCP principles