Certificate in Food Safety & Quality Standards

LAPT

London Academy of Professional Training

Certificate Level 2-3 Foundation Food Industry

REF: FD-FSN-F

Subjects

500

Total Marks

60%

Pass Mark

Lifetime

Validity

Who Is It For

This certification is ideal for entry-level professionals in the food industry, new graduates, or those transitioning to roles in food safety. It is targeted at individuals with limited experience who aim to develop a robust understanding of food safety protocols and requirements.

Prerequisites

None

Awarding Body: LAPT — London Academy of Professional Training

Curriculum Overview

1 Risk Management 4 chapters · 20 classes · 100 marks

Understanding Food Safety Risk Management 5 classes

1.1 Defining Food Safety Risks: Concepts and Types

1.2 Identifying Common Hazards in Food Production

1.3 Analyzing Risk Assessment Methods

1.4 Developing a Risk Management Plan

1.5 Implementing Controls and Monitoring Measures

Implementing Preventive Controls and Measures 5 classes

2.1 Understanding the Basics of Preventive Controls

2.2 Identifying Potential Hazards in Food Production

2.3 Designing Effective Preventive Strategies

2.4 Implementing Preventive Measures in Practice

2.5 Monitoring and Evaluating Preventive Controls

Monitoring and Reviewing Food Safety Systems 5 classes

3.1 Understanding the Basics of Food Safety Systems

3.2 Identifying Critical Control Points in Food Production

3.3 Implementing Monitoring Procedures for Food Safety

3.4 Analyzing Monitoring Data for Risk Assessment

3.5 Reviewing and Improving Food Safety Systems

Crisis Management and Incident Response Plans 5 classes

4.1 Understanding Crisis Management Fundamentals

4.2 Identifying Potential Food Safety Incidents

4.3 Developing an Effective Incident Response Plan

4.4 Implementing Crisis Management Strategies

4.5 Evaluating and Refining Response Plans

2 Regulatory Frameworks 4 chapters · 20 classes · 100 marks

Chapter 1 — Overview of Food Safety and Legal Requirements 5 classes

1.1 Understanding Food Safety Principles

1.2 Exploring UK Food Laws and Regulations

1.3 Identifying Key Agencies and Their Roles

1.4 Analyzing Risk Management Strategies in Food Safety

1.5 Applying Legal Requirements in Everyday Practices

Chapter 2 — Understanding UK and EU Food Safety Legislation 5 classes

2.1 Exploring the Origins of UK Food Safety Legislation

2.2 Analyzing Key EU Food Safety Directives

2.3 Comparing UK vs EU Regulatory Frameworks

2.4 Navigating Food Safety Compliance Obligations

2.5 Implementing Food Safety Standards in Practice

Chapter 3 — Global Food Safety Initiatives and Standards 5 classes

3.1 Understand the Role of Global Food Safety Initiatives

3.2 Explore Key International Food Safety Standards

3.3 Compare Various Global Food Safety Certification Schemes

3.4 Analyze the Impact of Global Initiatives on Local Practices

3.5 Apply Global Standards to Enhance Food Safety Compliance

Chapter 4 — Implementing Food Safety Protocols within Regulatory Frameworks 5 classes

4.1 Understanding Core Food Safety Protocols

4.2 Identifying Applicable Regulatory Frameworks

4.3 Integrating Protocols into Daily Operations

4.4 Monitoring Compliance with Food Safety Standards

4.5 Conducting Effective Food Safety Audits

3 Quality Control Processes 4 chapters · 20 classes · 100 marks

Understanding Quality Control Principles in the Food Industry 5 classes

1.1 Defining Quality: Key Concepts in Food Safety

1.2 Exploring Food Quality Control Standards

1.3 Identifying Critical Control Points in Food Production

1.4 Implementing Quality Control Methods in Practice

1.5 Evaluating Quality Control Outcomes for Improvement

Identifying and Monitoring Critical Control Points 5 classes

2.1 Understanding Critical Control Points in Food Safety

2.2 Identifying Hazards at Critical Control Points

2.3 Utilizing Tools for Monitoring Critical Control Points

2.4 Implementing Corrective Actions for Critical Control Points

2.5 Analyzing Data to Improve Quality Control Procedures

Implementing Quality Assurance Systems and Protocols 5 classes

3.1 Understanding Quality Assurance Systems: Key Concepts and Definitions

3.2 Identifying Critical Control Points in Food Production

3.3 Analyzing Customer Requirements and Compliance Standards

3.4 Developing Effective Quality Assurance Protocols

3.5 Implementing and Monitoring Quality Control Procedures

Continuous Improvement and Corrective Actions in Quality Control 5 classes

4.1 Understanding Continuous Improvement in Quality Control

4.2 Identifying and Analyzing Quality Control Issues

4.3 Developing Effective Corrective Actions

4.4 Implementing Continuous Improvement Strategies

4.5 Evaluating the Impact of Quality Improvements

4 Nutrition Fundamentals 4 chapters · 20 classes · 50 marks

Understanding Basic Nutrients and Their Functions 5 classes

1.1 Exploring the Role of Carbohydrates in Energy Production

1.2 Understanding Protein Functions in Body Repair and Growth

1.3 Identifying Healthy Fats and Their Importance in Nutrition

1.4 Examining the Vital Functions of Vitamins and Minerals

1.5 Analyzing the Impact of Water on Bodily Functions

Digestive Process and Nutrient Absorption 5 classes

2.1 Exploring the Human Digestive System

2.2 Breaking Down Macronutrients: Carbohydrates, Proteins, and Fats

2.3 Understanding the Role of Enzymes in Digestion

2.4 Absorbing Nutrients: From Digestion to Circulation

2.5 Analyzing Factors Affecting Nutrient Absorption Efficiency

Evaluating Dietary Guidelines and Nutritional Needs 5 classes

3.1 Understanding Key Dietary Guidelines

3.2 Analyzing Nutritional Reference Values

3.3 Comparing Nutritional Needs Across Life Stages

3.4 Applying Dietary Guidelines to Meal Planning

3.5 Evaluating the Impact of Nutritional Choices on Health

Impact of Food Processing on Nutritional Quality 5 classes

4.1 Understanding Food Processing Techniques

4.2 Exploring Changes in Nutritional Content

4.3 Analyzing the Effects of Heat Treatment on Nutrients

4.4 Investigating the Impact of Preservation Methods

4.5 Evaluating Nutritional Quality in Processed Foods

5 Hygiene Standards 4 chapters · 20 classes · 75 marks

Chapter 1 — Principles of Food Hygiene and Safety 5 classes

1.1 Understanding the Basics of Food Hygiene

1.2 Identifying Key Food Safety Hazards

1.3 Implementing Personal Hygiene Practices

1.4 Ensuring Safe Food Handling and Storage

1.5 Applying Principles of Cleanliness and Sanitation

Chapter 2 — Personal Hygiene Practices for Food Handlers 5 classes

2.1 Understanding the Impact of Personal Hygiene in Food Safety

2.2 Identifying Key Personal Hygiene Standards for Food Handlers

2.3 Implementing Handwashing Techniques Effectively

2.4 Managing Personal Health and Hygiene to Prevent Contamination

2.5 Evaluating and Maintaining Personal Hygiene Practices in Food Handling

Chapter 3 — Cleaning and Sanitizing Protocols in Food Environments 5 classes

3.1 Understanding the Importance of Cleaning in Food Safety

3.2 Identifying Key Areas and Surfaces for Effective Sanitization

3.3 Implementing Correct Cleaning Procedures for Various Equipment

3.4 Selecting and Using Sanitizing Agents Safely and Effectively

3.5 Evaluating Cleaning and Sanitizing Processes for Compliance

Chapter 4 — Implementing Food Safety Management Systems 5 classes

4.1 Understanding Food Safety Management Systems

4.2 Identifying Key Hazards in Food Safety

4.3 Developing Effective Control Measures

4.4 Implementing Safety Protocols and Procedures

4.5 Evaluating and Monitoring System Effectiveness

6 Introduction to Food Safety 4 chapters · 20 classes · 75 marks

Understanding Foodborne Illnesses and Hazards 5 classes

1.1 Defining Foodborne Illnesses and Their Impact

1.2 Identifying Types of Foodborne Pathogens

1.3 Exploring Physical, Chemical, and Biological Hazards

1.4 Recognizing Symptoms and Outbreak Patterns

1.5 Implementing Hazard Prevention Strategies

Fundamentals of Food Safety Practices 5 classes

2.1 Understanding Food Contamination and Its Sources

2.2 Identifying Critical Control Points in Food Handling

2.3 Implementing Personal Hygiene Practices in Food Preparation

2.4 Ensuring Proper Storage and Temperature Control

2.5 Assessing and Preventing Foodborne Illnesses

Legal Framework and Food Safety Regulations 5 classes

3.1 Understanding Key Food Safety Legislations in the UK

3.2 Identifying Roles of Regulatory Agencies in Food Safety

3.3 Exploring the Impact of the Food Safety Act 1990

3.4 Interpreting the Requirements of Hygiene Regulations

3.5 Applying Legal Standards in Food Safety Practices

Implementing a Food Safety Management System 5 classes

4.1 Understanding Food Safety Management Systems

4.2 Identifying Hazards in Food Production

4.3 Developing a Hazard Analysis Critical Control Point (HACCP) Plan

4.4 Implementing Food Safety Monitoring Procedures

4.5 Evaluating and Improving Food Safety Practices

Assessment Breakdown

70%

Theory

20%

Practical

10%

Project

Passing Mark: 300 / 500 (60%)

Methods: Written Examination, Practical Assignment, Portfolio Assessment

How to Enrol

Website: lapt.org

Email: info@lapt.org

Phone: +44 7513 283044

Address: 85 Great Portland Street, W1W 7LT, United Kingdom

Hours: Monday – Friday, 9AM – 5PM

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