{"product_id":"food-handler-course-online","title":"Food Handler Training | Online Food Hygiene Course","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLearn how to handle food safely and meet UK and EU food hygiene law with this online food handler training course. It's built for the people who actually touch food every day — kitchen staff, waiting and front-of-house teams, baristas, carers, childminders, market traders and the managers and owners responsible for them. You'll cover hygiene, contamination control, HACCP, allergens and your legal duties, and you'll get a certificate of completion you can keep as evidence of your training.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat is food handler training?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFood handler training teaches anyone who works with food how to keep it safe — covering personal hygiene, preventing contamination, controlling temperatures, managing allergens, and the food safety law that applies to their work. A \u003c\/span\u003e\u003cspan\u003efood handler\u003c\/span\u003e\u003cspan\u003e is anyone who touches food or food-contact surfaces as part of their job: preparing, cooking, serving, storing, packing or transporting it. This course answers the questions people ask before they start — \u003c\/span\u003e\u003cspan\u003ewhat is a food handler\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003edo I need a food hygiene certificate to work in a kitchen\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eis food hygiene training a legal requirement\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan\u003ehow do I get a food hygiene certificate online\u003c\/span\u003e\u003cspan\u003e — and turns the answers into practical, day-to-day habits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe legal foundation across the UK and EU is \u003c\/span\u003e\u003cspan\u003eRegulation (EC) No 852\/2004 on the hygiene of foodstuffs\u003c\/span\u003e\u003cspan\u003e (available in full on EUR-Lex, and retained in UK law after Brexit). It requires food business operators to make sure food handlers are \u003c\/span\u003e\u003cspan\u003e\"supervised and instructed and\/or trained in food hygiene matters commensurate with their work activity.\"\u003c\/span\u003e\u003cspan\u003e In plain terms: the law requires the \u003c\/span\u003e\u003cspan\u003etraining\u003c\/span\u003e\u003cspan\u003e, and this course delivers it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy food safety matters\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eGetting food safety wrong is expensive and, occasionally, fatal. The Food Standards Agency estimates around 2.4 million cases of foodborne illness occur in the UK every year, with a total cost to society of roughly £9 billion (FSA, Burden of Foodborne Disease in the UK). Across the EU, EFSA and the ECDC track tens of thousands of foodborne outbreaks annually. For a business, a single incident can mean a poor Food Hygiene Rating, a closure notice, prosecution under the Food Safety Act 1990, and the kind of reputational damage that doesn't recover. Trained staff are the cheapest, most effective control you have.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWho should enroll in this Food Handler Training course?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis course is designed for individuals starting or progressing in a food role, and for businesses that need a simple, consistent way to train and re-train their teams.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFor individuals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you work in a kitchen, café, restaurant, hotel, pub, bakery, deli, takeaway, care home, school, food van or market stall — or you're applying for that kind of role — this course gives you the food safety knowledge employers expect and a certificate to prove it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eGet job-ready:\u003c\/span\u003e\u003cspan\u003e Walk into a new role already understanding hygiene, contamination, allergens and the law, instead of learning on the floor.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eProve your training:\u003c\/span\u003e\u003cspan\u003e Download a dated certificate of completion to show employers and EHOs.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBuild your CV:\u003c\/span\u003e\u003cspan\u003e Add recognised food safety knowledge that travels across hospitality, catering, retail and care.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eWork for yourself with confidence:\u003c\/span\u003e\u003cspan\u003e Ideal for self-employed caterers, home bakers (Natasha's Law applies to you too), market traders and pop-ups who need to evidence their own competence.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFor businesses and corporate teams\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you run or manage a food business, you're legally responsible for your staff's training under Regulation (EC) 852\/2004. This course gives you a structured, repeatable way to meet that duty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003eInduction training:\u003c\/span\u003e\u003cspan\u003e Get new starters up to standard on day one, before they handle food unsupervised.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003eAudit and inspection readiness:\u003c\/span\u003e\u003cspan\u003e Keep dated training records on file to demonstrate compliance to your EHO and support your Food Hygiene Rating.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003eConsistency across sites:\u003c\/span\u003e\u003cspan\u003e Train every team member to the same standard, whether you have one kitchen or twenty.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eLower your risk: Reduce contamination, allergen and complaint incidents — and the cost that comes with them.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat topics does this Food Handler Training course cover?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe course runs from the basics of why food safety matters through to HACCP, allergen governance and the future of food safety. It directly answers high-intent questions such as \u003c\/span\u003e\u003cspan\u003ewhat is HACCP\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ewhat are the 7 HACCP principles\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ewhat are the 14 allergens\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ewhat is Natasha's Law\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ewhat temperature should food be cooked and stored at\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan\u003ewhat is Regulation (EC) 852\/2004\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLearners study foodborne illness and the main microbiological, chemical, physical and allergenic hazards; personal hygiene and infection prevention; cross-contamination and cleaning; temperature control and safe storage; HACCP and critical control points; traceability, documentation and recall; allergen law and cross-contact; and food safety in real settings — restaurants, hotels, catering, schools and healthcare. It connects throughout to authoritative sources: EUR-Lex (the official text of Regulation (EC) 852\/2004 and FIC Regulation 1169\/2011), the UK Food Standards Agency, the European Commission's food safety pages, and EFSA.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCurriculum summary\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol width=\"215\"\u003e \u003ccol width=\"387\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKey topics\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 1 — Modern Food Safety Governance \u0026amp; Public Health Protection\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEuropean food safety systems and UK regulatory structure \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFoodborne illnesses and public health risks  \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eLegal duties under Regulation (EC) 852\/2004\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFood safety culture and consumer protection\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 2 — Contamination Science \u0026amp; Hygiene Risk Control\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBiological, chemical and physical hazards \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePersonal hygiene and infection prevention\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCross-contamination and environmental hygiene \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCleaning, disinfection and sanitation systems\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 3 — HACCP Systems \u0026amp; Operational Food Safety Management\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eHACCP principles and critical control points\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTemperature control and safe food storage \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTraceability, documentation and recall \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eInspection systems and regulatory enforcement\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 4 — Allergen Governance \u0026amp; High-Risk Food Environments\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAllergen laws and consumer information duties\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAllergen cross-contact and risk escalation\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFood safety in restaurants, hotels and catering\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eInstitutional food safety for schools and healthcare\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 5 — Emerging Food Safety Challenges \u0026amp; Professional Competence\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDigital food safety systems and online training\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eOccupational health and workplace risk \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eSustainability, food waste and ethical handling\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFuture trends and continuous professional development\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat are the 14 allergens? (and what is Natasha's Law?)\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eUnder EU food law (FIC Regulation (EU) No 1169\/2011, retained in the UK), 14 allergens must be declared whenever they're used as ingredients: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya, and sulphur dioxide\/sulphites. In the UK, Natasha's Law (in force since October 2021) goes further, requiring full ingredient lists with allergens emphasised on food that is prepacked for direct sale (PPDS) — sandwiches, salads, cakes and similar made and packed on the same premises where they're sold. The law is named after Natasha Ednan-Laperouse, who died in 2016 after eating a baguette whose labelling didn't show it contained sesame. This module makes sure your team can identify all 14, prevent cross-contact, and give customers accurate allergen information every time.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat is HACCP, and what are the 7 HACCP principles?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHACCP (Hazard Analysis and Critical Control Points)\u003c\/span\u003e\u003cspan\u003e is a system for identifying food safety hazards and controlling them at the points that matter most. Regulation (EC) 852\/2004 requires food businesses to put procedures \u003c\/span\u003e\u003cspan\u003ebased on HACCP principles\u003c\/span\u003e\u003cspan\u003e in place. The \u003c\/span\u003e\u003cspan\u003e7 principles\u003c\/span\u003e\u003cspan\u003e are: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eConduct a hazard analysis, \u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eDetermine the critical control points (CCPs), \u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEstablish critical limits, \u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eSet up monitoring procedures, \u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEstablish corrective actions, \u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEstablish verification procedures, and \u003c\/span\u003e\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eKeep records and documentation. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe course explains each one in plain language and shows how it looks in a working kitchen — including temperature control, the 8°C–63°C danger zone, safe cooking core temperatures, hot-holding, chilling and storage.\u003c\/p\u003e","brand":"Spanish Compliance Institute","offers":[{"title":"Default Title","offer_id":53338553090395,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0963\/1118\/1659\/files\/FoodHandlerTraining.webp?v=1780924172","url":"https:\/\/spanishcomplianceinstitute.com\/products\/food-handler-course-online","provider":"Spanish Compliance Institute","version":"1.0","type":"link"}