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Food Safety Management and Personal Hygiene
148 Students
Safe food handling depends on more than keeping a kitchen clean. Food businesses need consistent procedures for preventing contamination, controlling temperatures, maintaining hygiene, and managing food safety risks. The Food Safety Management and Personal Hygiene course introduces these principles for learners in Canada’s food service, hospitality, catering, and food handling sectors. Learners explore food safety supervision, legislation, food safety management …
Safe food handling depends on more than keeping a kitchen clean. Food businesses need consistent procedures for preventing contamination, controlling temperatures, maintaining hygiene, and managing food safety risks. The Food Safety Management and Personal Hygiene course introduces these principles for learners in Canada’s food service, hospitality, catering, and food handling sectors.
Learners explore food safety supervision, legislation, food safety management systems, microbiology, contamination hazards, foodborne illness, personal hygiene, temperature control, food preservation, premises and equipment, cleaning, waste disposal, pest management, and staff training. The course is suitable for food handlers, kitchen staff, supervisors, catering workers, hospitality employees, and learners entering the food industry.
Online learning provides flexibility for those balancing work, education, or other commitments. Structured materials allow learners to review food safety topics at a suitable pace. Successful completion provides a certificate to support continuing learning and career development.
- Extra Included :
- Free Accredited Certificate Included
- Instant e-certificate and hard copy dispatch by next working day
- Fully online, interactive course with audio voiceover
- Self-paced learning and laptop, tablet, smartphone-friendly
- 24/7 Learning Assistance
- Discounts on bulk purchases
Last audited and updated on: 27th August 2026
Sneak Peek
Core Learning Outcomes
Learners develop a stronger understanding of food safety management, hygiene, contamination prevention, and workplace controls.
- Understand core food safety management principles
- Explore sources and types of food contamination
- Develop knowledge of personal hygiene requirements
- Learn how temperature control supports food safety
- Recognise methods for cleaning, disinfection, and pest control
- Strengthen awareness of foodborne illness prevention
Who Should Take This Course
This course is suited to learners who handle food or want to build knowledge for work in food service and related settings.
- Beginners entering food handling
- Students or career starters
- Kitchen and catering employees
- Food service and hospitality staff
- Existing food workers seeking upskilling
- Individuals interested in Canada’s food industry
Why Take This Course
Food safety depends on consistent habits, clear procedures, and informed decisions at every stage of food handling. Understanding these areas can help learners recognise risks and contribute to safer food environments.
- Build knowledge relevant to Canada’s food sector
- Understand food contamination and illness risks
- Develop stronger awareness of hygiene requirements
- Explore temperature monitoring and food preservation
- Learn about cleaning, waste, and pest controls
- Study through a flexible online format
Job Opportunities & Salary (CAD)
Food safety training can support roles across food service, hospitality, catering, retail, and food production. Specific positions may require additional experience, employer requirements, or other qualifications.
- Food Service Supervisor – CAD $35,000–$60,000 annually
- Food Safety Coordinator – CAD $45,000–$75,000 annually
- Quality Assurance Technician – CAD $40,000–$70,000 annually
- Food Production Supervisor – CAD $50,000–$80,000 annually
- Catering Supervisor – CAD $38,000–$65,000 annually
- Restaurant Manager – CAD $45,000–$75,000 annually
Entry Requirements
The course is designed to be accessible to learners who want to develop food safety and hygiene knowledge.
- No formal qualifications required
- Basic English reading and writing skills
- Basic computer literacy
- Interest in food safety and hygiene
- Access to an internet-connected device
- Suitable for beginners in Canada
Accreditation
All of our courses, including this Food Safety Management and Personal Hygiene Course, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.
CPD Accredited
All of our courses are accredited by the CPD Quality Standards as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
QLS Endorsed
The Quality Licence Scheme (QLS) is a trusted endorsement framework that certifies high-quality, non-regulated training programmes across various sectors.
Association of Healthcare Trainers
The Association of Healthcare Trainers (AoHT) promotes high-quality healthcare training, supporting providers to deliver relevant, industry-aligned education and improve professional standards.
Certification
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost CA$9.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.
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Course Contents
The curriculum covers the key areas involved in maintaining food safety, from contamination prevention and hygiene to temperature control, premises management, and staff training.
Introduces the basic principles of food safety and why they matter across food-related workplaces. Learners explore common food safety responsibilities and factors that can affect the safety of food.
Examines the role of supervision in maintaining consistent food safety standards. Learners explore how food safety practices can be monitored and supported within workplace settings.
Introduces the regulatory considerations surrounding food safety in Canada. Learners develop awareness of food safety responsibilities and the importance of meeting applicable requirements.
Explores structured systems used to identify and control food safety risks. Learners examine how procedures and controls can support consistent food safety management.
Introduces tools and approaches that can assist with monitoring and managing food safety. Learners explore how organised processes can help identify concerns and maintain appropriate controls.
Introduces microorganisms relevant to food safety and foodborne illness. Learners explore how bacteria and other microorganisms can affect food and contribute to contamination.
Examines different sources and types of contamination that may affect food. Learners develop awareness of biological, chemical, physical, and other potential food safety hazards.
Explores methods for reducing and preventing contamination during food handling. Learners consider how separation, cleaning, hygiene, and controlled procedures can reduce food safety risks.
Examines bacterial causes of food poisoning and common foodborne illnesses. Learners explore how unsafe handling and storage can contribute to illness and how risks can be reduced.
Introduces non-bacterial causes of foodborne illness and related hazards. Learners develop awareness of different sources of illness and the importance of appropriate food handling.
Focuses on personal hygiene practices expected when handling or preparing food. Learners explore handwashing, protective clothing, illness, cleanliness, and other behaviours that support food safety.
Examines the relationship between temperature and food safety throughout handling and storage. Learners explore how appropriate temperature control can help limit bacterial growth and food spoilage.
Introduces methods for monitoring and documenting food temperatures. Learners explore the importance of accurate checks and records when maintaining food safety controls.
Examines why food deteriorates and the factors that influence spoilage. Learners explore preservation methods and approaches used to help maintain food quality and safety.
Looks at how premises design and equipment can influence food hygiene and safety. Learners consider layout, materials, equipment, and workplace features that can support safer food handling.
Explores appropriate approaches to cleaning, disinfection, and waste management within food premises. Learners develop awareness of how effective sanitation can help control contamination and maintain hygienic conditions.
Introduces common pest-related risks within food handling environments. Learners explore preventative measures and management approaches for reducing pest activity and contamination.
Examines the importance of providing food safety knowledge and guidance to employees. Learners explore how staff training can support consistent hygiene practices and safer food handling.
FAQ
Good personal hygiene helps prevent harmful microorganisms from being transferred to food. Handwashing, clean clothing, appropriate protective practices, and staying away from food handling when ill are important controls.
A food safety management system is a structured approach to identifying, controlling, monitoring, and reviewing food safety hazards throughout food handling and preparation.
Temperature control helps limit the growth of harmful microorganisms. Food businesses need appropriate procedures for cooking, cooling, storing, reheating, and holding food safely.
Food safety training can cover food hygiene, microbiology, contamination hazards, foodborne illness, temperature control, cleaning and disinfection, pest management, waste disposal, and food safety procedures.
Yes. The course introduces fundamental food safety concepts and gradually covers management, hygiene, contamination, temperature control, and workplace food safety practices.
Yes. Online training allows learners to study the course materials remotely and review the topics at their own pace, subject to the course provider’s learning requirements.
Excellent
4.8/5
4.7 Average - 35 Reviews
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$250 ex VAT
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Take All course
for $99-
01 Year of full Course access -
Intermediate
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Endorsed Certificate of Compleiton
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10 hours, 29 minutes of total Unit + Quiz duration -
10 CPD Points
