Certificate in Food Safety & Quality Standards — Certification Brochure

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London Academy of Professional Training
Certificate
Certificate in Food Safety & Quality Standards
Foundation Level
REF: FD-FSN-F  •  Culinary Centres  •  Food Safety, Hygiene & Nutrition
6Subjects 24Chapters 120Classes 445Total Marks 60%Pass Mark LifetimeValidity
At a Glance
ReferenceFD-FSN-F
AwardCertificate
Assessment445 marks — 267 to pass (60%)
PrerequisitesNone
ValidityLifetime
Awarding BodyLAPT — London Academy of Professional Training
Curriculum
1 Introduction to Food Safety 4 chapters · 20 classes  65 marks
• 1 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
• 2 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
• 3 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
• 4 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
2 Hygiene Standards 4 chapters · 20 classes  65 marks
• 1 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
• 2 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
• 3 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
• 4 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
3 Nutrition Fundamentals 4 chapters · 20 classes  45 marks
• 1 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
• 2 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
• 3 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
• 4 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
4 Quality Control Processes 4 chapters · 20 classes  90 marks
• 1 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
• 2 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
• 3 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
• 4 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
5 Regulatory Frameworks 4 chapters · 20 classes  90 marks
• 1 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
• 2 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
• 3 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
• 4 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
6 Risk Management 4 chapters · 20 classes  90 marks
• 1 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
• 2 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
• 3 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
• 4 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
LAPT — 85 Great Portland Street, W1W 7LT, London, United Kingdom
info@lapt.org  •  +44 7513 283044  •  lapt.org		 UKPRN 10067351  •  Company 4984798
Curriculum current at the date of issue.