Principles of Food Safety in Catering (Micro-credential)
Food & Beverage
A course by
International Culinary Studio Limited
Gain essential knowledge of food safety legislation, workplace hygiene, and hygiene management in a professional kitchen with this NZQA-accredited micro-credential.
Online study
Flexible online learning from anywhere
It will take a total of 5 weeks
This course requires 10 hours per week
Core skills this course teaches
Apply food safety practices
Learners will be able to understand and apply food safety legislation, policy, and procedures in a professional kitchen environment.
Monitor and maintain workplace hygiene
Learners will know how to monitor and maintain clean food production areas and equipment.
Implement HACCP principles
Graduates can implement Hazard Analysis and Critical Control Points (HACCP) in food preparation areas.
What You're Signing Up For
The Principles of Food Safety in Catering micro-credential is designed to equip learners with knowledge of food safety legislation, policies, and the implementation of safe practices in a professional kitchen. This online course covers key topics such as workplace hygiene, storage, food hygiene, and the implementation of HACCP, and prepares students to monitor and maintain clean food production environments. It is accredited as the first module of the New Zealand Certificate in Cookery (Level 4).
Course Content
- Introduction to Food Safety in Catering
- Workplace Hygiene
- Food Safety in receiving and food storage
- Food Hygiene
- Implementing HACCP
What you need to know first
IT requirements and skills to be able to study online
English language competence (IELTS (Academic) level 5.5 with no band lower than 5.0 for ESOL students)
What sort of industry will this job lead to
Hospitality
Catering
Food Services
Future employment opportunities might be
Professional kitchen staff
Food service workers
Catering professionals