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Certificate Level 2-3 Foundation Food Industry Food Safety, Hygiene & Nutrition

Certificate in Food Safety & Quality Standards

Foundation Level

6 Subjects
24 Chapters
120 Lessons
500 Marks

LAPT — London Academy of Professional Training

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Certificate in Food Safety & Quality Standards
Certificate Level 2-3
  • FD-FSN-F
  • Foundation Stage
  • 500 total marks
  • Pass: 300 marks (60%)
  • Validity: Lifetime
Enrol Now View Brochure
AwardCertificate
Global LevelLevel 2-3
Total Marks500
Pass Mark300 (60%)
Subjects6
Chapters24
Classes120

About This Certification

Who Is This 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.

Course Curriculum

6 subjects • 24 chapters • 120 classes
01
Risk Management
4 chapters • 20 classes • 100 marks • 10h
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
02
Regulatory Frameworks
4 chapters • 20 classes • 100 marks • 15h
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
03
Quality Control Processes
4 chapters • 20 classes • 100 marks • 15h
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
04
Nutrition Fundamentals
4 chapters • 20 classes • 50 marks • 10h
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
05
Hygiene Standards
4 chapters • 20 classes • 75 marks • 15h
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
06
Introduction to Food Safety
4 chapters • 20 classes • 75 marks • 15h
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 & Grading

Assessment Methods
  • Written Examination
  • Practical Assignment
  • Portfolio Assessment
Theory
70%
Practical
20%
Project
10%
Certificate in Food Safety & Quality Standards
Certificate Level 2-3
  • FD-FSN-F
  • Foundation Stage
  • 500 total marks
  • Pass: 300 (60%)
  • Validity: Lifetime
  • Food Industry
Enrol Now View Brochure
Enrol Now

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