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Food Safety Hygiene Course

Food Safety Hygiene Course Objective:

The Food Safety Hygiene course aims to provide participants with a comprehensive understanding of the principles and practices necessary to ensure the safety and hygiene of food throughout the entire food handling process. Food Safety Hygiene course focuses on the identification and control of food safety hazards, compliance with regulations, and the implementation of best practices in the food industry.

Who Should Attend?

Food Safety Hygiene course is essential for individuals involved in the food industry, including::

    Food Handlers and Servers

    Chefs and Cooks

    Kitchen Staff

    Restaurant and Catering Managers

    Food Production Workers

    Quality Control Personnel

    Health and Safety Officers in the Food Industry


There are no specific prerequisites for Food Safety Hygiene course. Participants are expected to have a basic understanding of food handling and hygiene practices.

Topics Covered:

Model I: Course Objective/s: Upon completion of this course, you should be able to:
      • Define organism
      • Know the history of food safety
      • Different epidemiology
      • Know the ways of bacteria transmission
      • Know different kinds of bacteria and food borne illnesses
      • Know different kinds of bacteria prevention and control
Module 2: Course Content/s
      • Organisms
        1. Shigella
        2. Salmonella
      • History
      • Epidemiology
        1. The branch of medicine which deals with the incidence, distribution, and possible control of diseases and other factors relating to health.
      • Transmission
        1. Oral route
        2. Contamination varies
        3. Organism, reservoir, handling/processing, cross-contamination
        4. Human reservoir
        5. Norwalk-like virus – Norovirus infection is characterized by nausea, forceful vomiting, watery diarrhea, and abdominal pain, and in some cases, loss of taste. General lethargy, weakness, muscle aches, headache, and low-grade fever may occur., Campylobacter, Shigella
        6. Animal reservoir
        7. Campylobacter, Salmonella, E. coli 0157:H7, Listeria, and Toxoplasma
      • Pathogens
        1. Salmonella
        2. Shigella
        3. Cryptosporidium
        4. E. coli 0157
        5. Yersinia
        6. Listeria
        7. Vibrio
        8. Cyclospora
      • Prevention and Control
        1. Hazard Analysis Critical Control Point
        2. To monitor and control production processes
        3. Identify food safety hazards and critical control points
        4. Production, processing and marketing
        5. Establish limits
        6. Monitor
        7. Applied to meat, poultry, and egg

    Section I: Introduction to Health & Safety

    Section II: Basic terminologies in Health and Safety

    Section III: International Legislation and Standards

    • ANSI Z390.1
    • API RP 49
    • API RP 55

    Section IV: H2S Formation

    Section V: H2S Locations

    Section VI: Properties and Characteristics

    Section VII: Exposure Limits

    Section VIII: Work Procedures and Practices

    Section IX: Contingency Plans and Detection Equipment

    Section X: Personal Protective Equipment

    Section XI:

    • Breathing Apparatus(SCBA)
    • Air Purifying Respirators
    • Supplied Air Respirator
    • Closed Circuit SCBA
    • Limitations
    • Storage

    Section XII:

    • Emergency Response
    • Inhalation Exposure
    • Dermal/Eye Exposure

    Section XIII:

    • Well site Safety
    • Planning
    • Daily Checking/Monitoring
    • Special Precautions


Participants who successfully complete the course and assessments will receive a certification indicating their proficiency in understanding and applying COSHH Training principles. This certification demonstrates the participant’s ability to contribute to a safe and healthy working environment in compliance with COSHH Training regulations.

Upcoming Batch / Course Calendar:

Course Name Course Duration New Batch Start Dates
Food Safety Hygiene 3 Hours As Per The Requirements

Course Tutorials: