Food Safety & HACCP Awareness

Course Overview

Introductory awareness of food hygiene, allergens, contamination controls and HACCP principles; not a substitute for legally required accredited or role-specific certification.

Learning Outcomes

Apply professional hospitality workplace standards.
Communicate effectively with guests, colleagues and supervisors.
Recognise role boundaries, escalation points and operational risks.
Demonstrate learning through practical scenarios and assessment.

Course Structure

Food Safety Responsibilities — Understand personal responsibilities and local procedures.
Personal Hygiene — Apply hygiene awareness.
Contamination — Recognise cross-contamination risks.
Temperature Awareness — Understand why temperature control matters.
Cleaning & Disinfection — Distinguish cleaning and disinfection.
Allergens — Recognise allergen communication responsibilities.
HACCP Principles — Understand the purpose of HACCP.
Records & Reporting — Follow workplace monitoring and escalation.
Practical Scenarios — Identify hazards in realistic situations.
Final Assessment — Complete awareness assessment and next-step guidance.

Assessment & Certificate

Recommended pass mark: 80%. Learners who satisfy the Academy completion requirements may receive a RICS Learning Academy Certificate of Completion. Where a subject requires statutory, regulated or externally accredited training, this Academy course is supplementary and does not replace that requirement.

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