Food handling course for high-risk sectors

The food handling course for high-risk sectors is essential training for anyone whose work involves direct or indirect contact with food. It ensures that learners gain the knowledge they need on food safety, risk prevention and hygienic handling to protect the health of the end consumer.

During the course you will learn about the causes of food spoilage, personal hygiene, hygiene and health requirements, temperature control, labelling, traceability and current regulations, among other key topics. It also covers specific techniques for different sectors such as hospitality, retail, butchery, fishmongery and bakery, with special emphasis on handling high-risk foods.

This course is aimed at professionals who need to certify the mandatory training required by Royal Decree 202/2000, as amended by RD 109/2010, and is valid for working in hospitality, food, care homes, transport and many other sectors related to the food chain.

The online format offers flexible, accessible training that adapts to your needs, making distance learning easy without compromising on quality. With a duration of 30 hours and an affordable price of 50 euros, this course is an essential investment to comply with the law and strengthen your professional profile.

In short, you will receive complete, accredited training in food handling for high-risk sectors, with full assurance of legal compliance, the ability to prevent food-related risks and improved health and safety in your workplace.

This course will help you develop the skills needed to ensure correct food handling in high-risk sectors. The main objectives are:

• Understand the current regulations that apply to professional food handling.
• Apply proper personal hygiene and clothing practices to prevent contamination.
• Control hygiene and health conditions in food storage and preservation.
• Manage temperature control and traceability to guarantee food quality.
• Identify and prevent foodborne illnesses.
• Implement the HACCP system to analyse and control critical points during handling.
• Master the labelling, packaging and preservation procedures specific to the sector.

General food handling programme

Module 1: Causes of food spoilage

Study the factors that can cause food contamination or deterioration and how to prevent them.

Module 2: Personal hygiene and clothing

Learn why hygiene and appropriate clothing are so important for avoiding risks during handling.

Module 3: Hygiene and health requirements

Understand the conditions needed to keep the environment safe and clean while handling food.

Module 4: Storerooms, freezers and cold rooms

Manage storage and cold preservation correctly to prevent food spoilage.

Module 5: Temperature control

Master the techniques for controlling and maintaining temperatures to ensure food quality and safety.

Module 6: Food labelling and packaging

Learn to identify and apply the legal and practical requirements for correct labelling and packaging.

Module 7: Foodborne illnesses

Recognise the illnesses associated with improper handling and how to prevent them.

Module 8: Water treatment

Understand why proper water treatment and control are vital to prevent contamination.

Module 9: Supplier control

Learn to select and monitor suppliers to guarantee food safety.

Module 10: Traceability

Manage traceability to track products from their origin to the end consumer.

Module 11: Regulations: Regulation (EC) 852/2004 and others

Study European legislation and other applicable regulations to ensure legal compliance in food handling.

Module 12: HACCP (Hazard Analysis and Critical Control Points)

Implement the HACCP system to identify and control risks in the food chain.

Module 13: Food preservation methods

Learn techniques and procedures for preserving food safely and for longer.

Module 14: Classifying, preparing and preserving food

Learn best practice for classifying and preparing food while guaranteeing its hygiene and safety.

Sector-specific programme

The course includes content tailored to hospitality and catering, retail, butchery, fishmongery, bakery and pastry, ready meals and high-risk food handling, providing specific knowledge for each professional field.

This course is a legal requirement for any professional who handles food in production, service or distribution chains. It is especially suitable for people who want to work in hospitality, catering, retail and related sectors.

• Cook and commis chef
• Kitchen assistant and waiter/waitress
• Cashier, shelf stacker and food shop assistant
• Butcher and fishmonger
• Driver and delivery person specialising in food
• Educator and supervisor in school or residential dining halls
• Promoter and host at food tasting events

Sectors and companies

• Hospitality and catering
• Food retail
• Care homes and schools
• Warehousing, transport and distribution
• Food processing industry