Food safety control and good practice course

The food safety control and good practice course is designed to meet Spanish and European food safety regulations, in particular Royal Decree 40/2006 and Regulation 852/2004. This online course gives you the knowledge you need to implement and maintain a self-monitoring system based on the principles of Hazard Analysis and Critical Control Points (HACCP, known in Spain as APPCC), which is essential for any food business.

During the course you will learn to draw up and manage control plans that identify the risks associated with handling, processing and distributing food, and to apply preventive and corrective measures to guarantee food safety. You will also learn how to manage waste and control food waste efficiently, a key factor in reducing environmental impact and complying with Law 22/2011 on waste.

The course also covers occupational risk prevention in food establishments, addressing both general risks and those specific to sectors such as catering, food retail, butchers, fishmongers and bakeries, so that every worker or manager in direct or indirect contact with food is thoroughly prepared.

This course is aimed at professionals working at any point in the food chain who need to comply with current regulations. As it is delivered online, you can complete the 60 hours of training at your own pace, making it easy to fit around your work and personal commitments.

In short, the food safety control and good practice course lasts 60 hours, is taught entirely online and costs 90 euros. It is an essential legal requirement for anyone whose role involves handling and controlling food.

This course provides the technical and legal skills needed to guarantee food safety in any food business or establishment. The main objectives of the course are to:

• Apply the HACCP system to identify and control critical points in the food chain.
• Design and carry out prerequisite plans such as cleaning, disinfection and pest control.
• Manage the waste and food waste generated in food establishments effectively.
• Implement good hygiene practices adapted to different food sectors.
• Prevent occupational risks specific to the sector by identifying hazards and preventive measures.
• Set up documentation and record-keeping systems for monitoring and controlling food safety.
• Train staff in food safety and in applying standard protocols.

Introduction to the HACCP system

An explanation of the HACCP methodology, an essential tool for guaranteeing food safety by identifying and controlling hazards.

Setting up the HACCP team and describing activities and products

Learn how to build a qualified team to implement HACCP, describing activities and products so they can be properly controlled.

Drawing up and verifying the flow diagram

Guidance on designing and validating a flow diagram that reflects the production or food handling process.

Hazard analysis and determining preventive measures

Identifying potential risks in processes and applying measures to minimise the occurrence of these hazards.

Determining critical control points (CCPs)

Defining the points in the process where control is essential to guarantee food safety.

Setting critical limits and monitoring systems for each CCP

Setting measurable limits and establishing monitoring methods to ensure control is effective.

Taking corrective action

Implementing actions to correct deviations at CCPs and prevent risks to health.

Verifying the HACCP system

Checking that the system is applied correctly and effectively to ensure regulatory compliance.

Establishing a documentation and record-keeping system

Creating and maintaining records that demonstrate the control and monitoring of hygiene and sanitary processes.

Designing and applying prerequisite plans

Learn to establish essential plans such as cleaning, water control, pest control and staff training.

Water control plan

Controlling the quality and safety of the water used in food processes.

Cleaning and disinfection plan

Developing protocols to ensure hygienic, contaminant-free environments.

Pest and unwanted animal control plan

Implementing measures to prevent pests that could compromise food safety.

Staff food safety training plan

Training workers so they understand and correctly apply hygiene and prevention measures.

Supplier control plan

Setting criteria to ensure the quality and safety of raw materials and supplies.

Traceability plan

Creating systems to trace the origin and journey of food products.

Temperature control plan

Implementing procedures to maintain appropriate temperatures during storage and handling.

Glossary

Key definitions to help you understand the technical vocabulary used in the course.

Control plans in food establishments

Practical application of control plans in different types of establishments to guarantee safety.

Catering sector

Specific protocols adapted to the catering environment to control food risks.

HACCP for small businesses and simplified food safety self-monitoring plan

Adapted methodologies that make it easier to implement HACCP in less complex businesses.

Basic good recycling practices

Principles and techniques for responsible waste management in food establishments.

Controlling waste on the premises

Strategies to minimise food waste through proper control and management.

Quality control of raw materials

Procedures to assess and ensure the quality of the ingredients used in food production.

Storage control: cold rooms and storerooms

Rules and practices for storing products correctly and preventing contamination.

Purchasing and food preparation to prevent waste and maintain hygiene

Optimising the purchase and preparation of food in line with hygiene and efficiency standards.

Good hygiene practices

Guidelines for maintaining hygienic conditions at every stage of food handling.

Good practice in food retail: fruit and vegetables

Specific recommendations for handling and selling fresh produce in retail shops.

General aspects of occupational risk prevention in food establishments

Identifying risk factors and general preventive measures to protect workers.

Workplace risks and types of accident

Detailed knowledge of the possible causes and types of accident in food environments.

Workstation set-up and manual handling of loads

Practices to improve ergonomics and safety in physical handling tasks on the premises.

General preventive measures and working in cold rooms

Specific precautions for working in cold environments and preventing common risks.

Preventing psychosocial risks and handling emergencies

Strategies for addressing the psychological aspects of work and managing emergency situations.

Occupational risk prevention in specific sectors

Protocols adapted for catering, food retail, butchers, fishmongers, warehouses and bakeries.

The course prepares you to work professionally in many areas of the food sector, ensuring compliance with legislation and the safety of consumers and workers. Career opportunities include:

• Food hygiene and safety control technician in hospitality and catering.
• Food safety manager in food and distribution companies.
• Quality control inspector in food processes.
• Occupational risk prevention coordinator in food establishments.
• Waste management and food waste control supervisor.
• Adviser on good hygiene practices for small businesses and retailers.

Sectors and companies

• Catering and hospitality.
• Food retail.
• Food manufacturing and processing industries.
• Food storage, transport and distribution companies.
• Establishments selling directly to the end consumer.