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Food Hygiene and Safety Training for Restaurants

Course Rating
4.9 (22)
Active Learners
37

What's included in this Course

  • 10 Modules
  • Access on Mobile and PC
  • 10 Quizzes, 1 Final Quiz
  • Lifetime Access

The Food Hygiene and Restaurant Safety Training course provides comprehensive training in food safety, hygiene management, HACCP, allergen control, and French and European food hygiene requirements. It is designed to help restaurant and food-service professionals understand their responsibilities and maintain safe, compliant food operations.

 

Learners develop practical knowledge of foodborne hazards, personal hygiene, cross-contamination prevention, temperature control, safe food handling, cleaning, pest control, traceability, and allergen management. The course also covers key requirements under French and EU food hygiene legislation.

 

A dedicated focus on HACCP and the Plan de Maîtrise Sanitaire (PMS) helps learners understand hazard analysis, critical control points, monitoring, corrective actions, documentation, food-safety incidents, and inspection readiness. This online course provides a structured foundation for maintaining effective restaurant food hygiene and safety standards.

Course Curriculum

11 sections 6 Hours total length

Module 01: Foundations of Food Hygiene and Restaurant Safety

  • Understanding Food Hygiene and Food Safety
  • Why Food Safety Matters in Restaurant Operations
  • Roles and Responsibilities within the Restaurant
  • Food Safety Culture and Staff Behaviour
  • High-Risk Foods and Vulnerable Consumers
  • Common Causes of Foodborne Illness
  • Building a Preventive Approach to Food Safety
  • Quiz

Module 02: Food Hygiene Law and Restaurant Responsibilities

  • Overview of French and European Food Hygiene Law
  • Regulation (EC) No 178/2002 and General Food Law
  • Regulation (EC) No 852/2004 on Food Hygiene
  • Regulation (EC) No 853/2004 and Foods of Animal Origin
  • Responsibilities of the Food Business Operator
  • Legal Duties relating to Training and Supervision
  • Withdrawal, Recall and Authority Notification
  • Quiz

Module 03: Microbiology and Foodborne Hazards

  • Introduction to Food Microbiology
  • Bacteria, Viruses, Parasites and Moulds
  • Conditions Supporting Microbial Growth
  • Common Foodborne Pathogens in Restaurants
  • Bacterial Spores, Toxins and Contaminated Foods
  • Chemical and Physical Food Hazards
  • Recognising and Responding to Foodborne Illness
  • Quiz

Module 04: Allergens and Consumer Protection

  • Understanding Food Allergies and Intolerances
  • The 14 Declarable Food Allergens
  • Regulation (EU) No 1169/2011 and Allergen Information
  • Preventing Allergen Cross-Contact
  • Managing Allergen Information in Recipes and Menus
  • Communicating Allergy Requests between Service and Kitchen Teams
  • Responding to Allergic Reactions and Allergen Incidents
  • Quiz

Module 05: Contamination Prevention and Personal Hygiene

  • Sources and Routes of Food Contamination
  • Preventing Cross-Contamination
  • Effective Handwashing and Hand Hygiene
  • Protective Clothing, Hair Restraint and Jewellery
  • Staff Illness Reporting and Fitness to Work
  • Safe Use of Gloves and Personal Equipment
  • Managing Visitors, Contractors and Personal Belongings
  • Quiz

Module 06: Temperature Control and Safe Food Handling

  • Understanding the Temperature Danger Zone
  • Receiving and Checking Food Deliveries
  • Safe Refrigerated and Frozen Storage
  • Safe Thawing and Preparation Practices
  • Cooking and Core Temperature Control
  • Cooling, Reheating and Hot Holding
  • Thermometer Use, Cleaning, Calibration and Corrective Action
  • Quiz

Module 07: Good Hygiene Practices in Restaurant Operations

  • Hygienic Design of Restaurant Premises
  • Applying La Marche en Avant
  • Safe Workflow from Delivery to Service
  • Cleaning, Disinfection and Cleaning Schedules
  • Waste Management and Refuse Storage
  • Pest Prevention, Monitoring and Control
  • Equipment Maintenance and Food-Contact Surface Safety
  • Quiz

Module 08: HACCP Principles and Hazard Control

  • Introduction to HACCP in Restaurant Operations
  • Preliminary Steps and Process Flow Diagrams
  • Conducting a Food Hazard Analysis
  • Identifying Critical Control Points
  • Establishing Critical Limits and Monitoring Procedures
  • Corrective Actions and Verification Activities
  • HACCP Documentation and Practical Restaurant Applications
  • Quiz

Module 09: Plan de Maîtrise Sanitaire, Traceability and Records

  • Understanding the Plan de Maîtrise Sanitaire
  • Integrating Good Hygiene Practices and HACCP
  • Supplier Approval and Incoming-Goods Documentation
  • Product Identification, Batch Control and Traceability
  • Temperature, Cleaning and Pest-Control Records
  • Managing Non-Conformities and Corrective-Action Records
  • Withdrawal, Recall and Food-Safety Incident Documentation
  • Quiz

Module 10: Inspections, Incidents and Continuous Improvement

  • Understanding Official Food-Safety Controls in France
  • Preparing for Restaurant Hygiene Inspections
  • Common Inspection Findings and Non-Conformities
  • Immediate, Corrective and Preventive Actions
  • Managing Complaints and Suspected Foodborne Illness
  • Responding to Equipment Failure, Power Loss and Emergencies
  • Auditing, Refresher Training and Continuous Improvement
  • Quiz

Final Quiz

    What You will Learn in this Food Hygiene and Safety Course

    By completing this course, you will learn how to:

    • Understand food hygiene and safety fundamentals
    • Identify common food safety hazards
    • Prevent cross-contamination and foodborne illness
    • Apply effective personal hygiene practices
    • Control food temperatures safely
    • Follow French and EU food hygiene requirements
    • Apply key HACCP principles
    • Understand the Plan de Maîtrise Sanitaire (PMS)
    • Manage the 14 declarable food allergens
    • Maintain food traceability and safety records
    • Prepare for restaurant hygiene inspections
    • Manage food safety incidents and corrective actions

    Why Choose Us

    This course provides structured learning based directly on the key food hygiene and restaurant safety topics covered in the curriculum.

    • Comprehensive Food Hygiene Coverage
    • French & European Food Law
    • HACCP Principles and Hazard Control
    • Plan de Maîtrise Sanitaire (PMS)
    • Food Allergen Management
    • Temperature and Food Safety Controls
    • Traceability and Safety Records
    • Inspection and Incident Management

    Who is this course for

    This course is suitable for professionals involved in food hygiene, safety, and restaurant operations, including:

    • Restaurant Managers and Supervisors
    • Chefs and Kitchen Staff
    • Food Handlers and Food Service Staff
    • Restaurant Owners and Operators
    • Catering and Hospitality Professionals
    • Food Safety and Hygiene Personnel
    • Staff Responsible for HACCP and PMS
    • Professionals Preparing for Food Hygiene Inspections

    Requirements

    No specific qualifications are required. Learners should have:

    • Basic knowledge of food-service operations
    • An interest in food hygiene and safety
    • Access to a device and internet connection

    Certification

    Upon successful completion of this course, learner will receive a free Certificate of Completion. Learner can choose the preferred language of the certifcate whether they want it in english or french.

    Certificate Image

    Career Path

    This course can support career development in roles related to food hygiene, restaurant operations, and food safety, including:

    • Restaurant Supervisor
    • Restaurant Manager
    • Chef or Kitchen Supervisor
    • Food Safety Coordinator
    • Food Hygiene Officer
    • Catering Supervisor
    • Food Service Manager
    • HACCP Coordinator

    Frequently Asked Questions

    01 What is food hygiene training? +

    Food hygiene training teaches the principles and practices needed to maintain safe food handling, prevent contamination, and manage food safety risks in restaurant operations.

    02 What does a food hygiene course cover? +

    A food hygiene course typically covers food hygiene, foodborne hazards, allergens, personal hygiene, temperature control, HACCP, personal hygiene procedures, traceability, and food safety inspections. It may also explain the seven HACCP principles and how they support effective food safety management.

    03 What is HACCP in food safety? +

    HACCP (Hazard Analysis and Critical Control Points) is a systematic food safety management approach for identifying hazards and controlling them through critical control points, monitoring, corrective actions, and verification. For a detailed introduction, see this HACCP food safety system guide.

    04 Is HACCP included in this course? +

    Yes. The course covers HACCP principles, hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and documentation.

    If you want specific course on this topic, you can check out our HACCP & Food Safety Management Training

    05 What is the Plan de Maîtrise Sanitaire (PMS)? +

    The PMS is a framework covering food hygiene practices, HACCP-based controls, traceability, and food safety records within a food business.

    06 What are the 14 food allergens? +

    The course explains the 14 declarable food allergens, allergen information requirements, cross-contact prevention, and communication between kitchen and service teams.

    07 Why is temperature control important in food safety? +

    Proper temperature control helps prevent microbial growth and supports safe receiving, storage, preparation, cooking, cooling, reheating, and hot holding.

    08 How can restaurants prevent cross-contamination? +

    Restaurants can reduce cross-contamination through effective hand hygiene, safe food handling, appropriate equipment practices, cleaning and disinfection, and proper separation of food and processes.

    09 Does the course cover French food hygiene regulations? +

    Yes. The course covers key French and European food hygiene requirements, including Regulations (EC) No 178/2002, 852/2004, 853/2004, and Regulation (EU) No 1169/2011.

    10 Who should take food hygiene and restaurant safety training? +

    The course is suitable for restaurant managers, supervisors, chefs, kitchen staff, food handlers, restaurant operators, catering professionals, and personnel involved in HACCP and PMS.