Professional Certificate Course on Food Safety and HACCP Compliance for Food Service Workers

Course Introduction

The Food Safety and HACCP Compliance for Food Service Workers course is designed to develop the essential knowledge, practical skills and workplace competencies required to maintain food safety, hygiene and sanitation standards in food service operations.

The course focuses on food safety fundamentals, foodborne hazards, personal hygiene, food handling practices, food contamination prevention, temperature control, food storage, cleaning and sanitation, pest control, food allergen management and Hazard Analysis and Critical Control Points (HACCP) principles.

Participants will learn how to identify biological, chemical and physical food safety hazards, prevent cross-contamination, maintain appropriate food temperatures, implement safe food preparation practices and follow essential food safety procedures throughout food handling and service activities.

The programme emphasizes practical demonstrations, workplace-based case studies, food safety inspection exercises, HACCP awareness and real-life food service scenarios to promote safe food handling practices and ensure compliance with applicable food safety requirements.

Course Objectives

The main objectives of this course are to:

• Understand the fundamental principles of food safety and food hygiene.
• Identify biological, chemical and physical food safety hazards.
• Understand the causes and prevention of foodborne illnesses.
• Apply appropriate personal hygiene and food handling practices.
• Prevent cross-contamination during food preparation and service.
• Understand food temperature control and safe food storage requirements.
• Apply appropriate cleaning and sanitation procedures.
• Understand food allergen identification and management.
• Understand the fundamentals of HACCP and its seven principles.
• Identify Critical Control Points (CCPs) in food handling operations.
• Maintain food safety records and workplace documentation.
• Promote food safety awareness and HACCP compliance in food service operations.

Course Learning Outcomes

Upon successful completion, participants will be able to:

• Explain the basic principles of food safety and food hygiene.
• Identify common foodborne hazards and contamination sources.
• Recognize symptoms and causes of foodborne illnesses.
• Demonstrate appropriate personal hygiene practices.
• Apply safe food receiving, handling, preparation and serving procedures.
• Identify and prevent cross-contamination.
• Explain safe food temperature control and storage practices.
• Apply basic cleaning, sanitation and pest prevention procedures.
• Identify common food allergens and prevent allergen cross-contact.
• Explain the purpose and fundamental principles of HACCP.
• Recognize potential Critical Control Points in food service operations.
• Maintain basic food safety monitoring and documentation records.
• Support workplace food safety inspections and compliance activities.

Target Participants

• Restaurant and Hotel Food Service Workers.
• Chefs and Assistant Chefs.
• Kitchen Helpers and Kitchen Assistants.
• Food Handlers and Food Preparers.
• Waiters and Restaurant Service Staff.
• Catering Service Employees.
• Bakery and Confectionery Workers.
• Canteen and Cafeteria Employees.
• Food Processing and Packaging Workers.
• Food Storekeepers and Warehouse Personnel.
• Food Safety Supervisors.
• Quality Assurance and Quality Control Personnel.
• Food Safety Officers and Compliance Professionals.
• Hospitality and Catering Professionals.
• Professionals responsible for Food Hygiene and Safety.

Lead Content Modules

Module 01: Fundamentals of Food Safety & Food Hygiene

1. Introduction to Food Safety and Food Hygiene.
2. Importance of Food Safety in Food Service Operations.
3. Types of Food Safety Hazards: Biological, Chemical and Physical.
4. Food Contamination Sources and Foodborne Illnesses.
5. Food Safety Responsibilities of Food Handlers and Supervisors.

Module 02: Personal Hygiene & Safe Food Handling Practices

1. Personal Hygiene Requirements for Food Handlers.
2. Handwashing Techniques and Personal Cleanliness.
3. Proper Use of Protective Clothing, Gloves and Hair Restraints.
4. Safe Food Receiving, Preparation, Handling and Serving.
5. Employee Health Conditions, Illness Reporting and Hygiene Controls.

Module 03: Food Contamination Prevention & Cross-Contamination Control

1. Types and Sources of Food Contamination.
2. Biological Contamination: Bacteria, Viruses, Parasites and Fungi.
3. Chemical and Physical Food Contamination.
4. Cross-Contamination Prevention During Food Preparation.
5. Separation of Raw and Ready-to-Eat Foods.

Module 04: Food Temperature Control & Safe Storage Management

1. Food Temperature Control and Temperature Danger Zone.
2. Safe Cooking, Reheating, Cooling and Hot/Cold Holding.
3. Refrigerated and Frozen Food Storage Requirements.
4. Food Receiving, Stock Rotation and FIFO / FEFO Practices.
5. Food Temperature Monitoring and Recordkeeping.

Module 05: Cleaning, Sanitation & Pest Control Management

1. Fundamentals of Cleaning and Food Contact Surface Sanitation.
2. Cleaning and Disinfection Procedures for Kitchen Equipment.
3. Selection and Safe Use of Cleaning Chemicals.
4. Kitchen, Utensil and Food Preparation Area Hygiene.
5. Pest Identification, Prevention and Control Measures.

Module 06: Food Allergen Management & Special Dietary Requirements

1. Introduction to Food Allergens and Allergen-Related Risks.
2. Identification of Major Food Allergens.
3. Allergen Cross-Contact Prevention.
4. Food Allergen Communication, Labeling and Customer Awareness.
5. Safe Food Preparation for Customers with Food Allergies.

Module 07: HACCP Fundamentals & Food Safety Control Principles

1. Introduction to Hazard Analysis and Critical Control Points (HACCP).
2. Seven Principles of HACCP.
3. Preliminary Steps and HACCP Team Responsibilities.
4. Hazard Analysis, Critical Control Point (CCP) Identification and Critical Limits.
5. Monitoring, Corrective Actions, Verification and Recordkeeping.

Module 08: Food Safety Inspection, HACCP Compliance & Practical Assessment

1. Food Service Workplace Hygiene Inspection.
2. Food Safety Checklist and Compliance Monitoring.
3. HACCP Implementation in Kitchen and Food Service Operations.
4. Food Safety Nonconformity Identification and Corrective Actions.
5. Practical Food Safety Exercises, Case Studies and Final Assessment.

Training Methodology

The course will follow a practical, interactive and participatory training approach.

• Instructor-Led Training.
• Interactive Lectures and Discussions.
• Food Safety and Hygiene Demonstrations.
• Handwashing and Personal Hygiene Exercises.
• Food Contamination Prevention Activities.
• Temperature Monitoring Demonstrations.
• HACCP Case Studies and Group Exercises.
• Food Safety Inspection Simulations.
• Practical Problem-Solving Activities.
• Assessment and Feedback.

Assessment & Evaluation

Participants may be evaluated through:

• Written Knowledge Assessment.
• Food Safety and Hygiene Quiz.
• Food Contamination Identification Exercise.
• Personal Hygiene and Safe Food Handling Assessment.
• Food Temperature Control Exercise.
• HACCP Knowledge Assessment.
• Workplace Food Safety Case Studies.
• Final Viva / Oral Assessment.

Course Summary Information

• Course Title: Food Safety and HACCP Compliance for Food Service Workers
• Training Mode: Online Training
• Course Type: Professional Certificate Course
• Duration: 08 Sessions / 08 Hours (Online)
• Class Frequency: 2 Days per Week (Online Class)
• Classroom Training: 10:00–5:00 (Day Long)
• Session Duration: 1 Hour per Session (Online)
• Total Modules: 08
• Registration Fee: BDT 3,500/- (Online Training)
• Registration Fee: BDT 4,500/- (In-Person Classroom Training)
• Registration Hotlines: 01739-138399 & 01839-920810

Training Provider

Compliance Training (BD) Limited (CTBL)

Website: www.compliancetrainingbd.com

Email: compliancetrainingbd2019@gmail.com

Quality Training is Our Motto.