OSHAA 30-Hours Food Safety and Hygiene in the Catering Industry

OSHAA 30-Hours Food Safety and Hygiene in the Catering Industry

The OSHAA 30-Hours Food Safety and Hygiene in the Catering Industry course is designed to equip catering professionals, restaurant staff, and hospitality workers with essential knowledge and practical skills to maintain the highest standards of food safety. In today’s competitive food service sector, compliance with international hygiene regulations is not just a requirement—it is a vital component of customer trust, brand reputation, and operational success.

This comprehensive training program covers critical topics such as food handling practices, cross-contamination prevention, personal hygiene, workplace sanitation, and hazard analysis. Participants will gain a deep understanding of OSHAA guidelines, ensuring they can identify risks, implement safety measures, and create a safe dining environment for customers.

Whether you are a catering manager, chef, or food handler, this course provides the tools to meet industry standards and reduce the risk of foodborne illnesses. With a strong focus on practical application, learners will be prepared to maintain compliance, improve workplace efficiency, and enhance customer satisfaction.

By completing the OSHAA 30-Hours Food Safety and Hygiene course, professionals demonstrate their commitment to excellence, safety, and quality in the catering industry—making them valuable assets to any food service organization.

Overview

Certifying Body

OSHAA

Total Credits

30 HOURS

Evaluation

Assignments Based

Course Category

Food Safety

Learning Mood

Online

Qualification Structure

The study units below explain what learners will study and the learning outcomes they are expected to achieve.

  • Understand the key principles of food safety and hygiene in the catering industry.
  • Recognise the importance of food safety in preventing foodborne illnesses.
  • Gain an overview of UK food safety regulations and their relevance to the catering industry.
  • Learn about the basic hygiene practices required for food handlers and food preparation areas.
  • Identify common foodborne illnesses and understand their causes and symptoms.
  • Understand the different types of contamination: biological, chemical, and physical.
  • Learn strategies to prevent contamination during food handling and preparation.
  • Recognise high-risk groups and understand how to manage food safety to protect them.
  • Gain an understanding of the impact of foodborne illnesses on business reputation and customer trust.
  • Learn proper food storage techniques for different food types (dry, refrigerated, frozen).
  • Understand the importance of temperature control to prevent foodborne illnesses.
  • Know the temperature danger zones and how to avoid them.
  • Learn how to use and maintain temperature monitoring equipment, such as thermometers.
  • Gain the skills to track and record food temperatures to ensure compliance with food safety standards.
  • Understand the importance of personal hygiene in preventing food contamination.
  • Learn the correct handwashing techniques and the role of sanitising products.
  • Know the health and legal requirements for food handlers in the catering industry.
  • Learn how to manage illness in food handlers and prevent the spread of infections.
  • Understand the role of personal protective equipment (PPE) in maintaining food safety.
  • Understand the difference between cleaning, sanitising, and disinfecting.
  • Learn how to implement effective cleaning procedures in food preparation areas.
  • Gain knowledge of pest control measures to maintain a pest-free environment.
  • Develop the ability to create and implement cleaning schedules and maintain records.
  • Learn how to prevent cross-contamination through proper cleaning and sanitisation techniques.
  • Understand the principles of the HACCP system and its application in the catering industry.
  • Learn how to conduct a hazard analysis and identify critical control points in food production.
  • Gain skills in developing and implementing a HACCP plan for food safety.
  • Learn the importance of monitoring, recording, and corrective actions within a HACCP framework.
  • Understand how to ensure continuous compliance with food safety standards through the HACCP system.
  • Understand key UK food safety laws and regulations, including the Food Safety Act 1990.
  • Learn the legal responsibilities of catering businesses regarding food hygiene.
  • Gain knowledge of food safety inspections and the audit process.
  • Understand the role and benefits of food safety certifications for catering establishments.
  • Learn how to respond effectively to food safety emergencies, such as foodborne illness outbreaks.
  • Develop strategies for managing crises and ensuring minimal impact on customers and business reputation.
  • Gain knowledge of how to communicate food safety issues with staff and customers.
  • Understand the importance of having an emergency plan and proper training for handling food safety incidents.
  • Learn how to prevent food safety emergencies through proactive measures and preparedness.
Entry Requirements

Entry Requirements

  • Participants must be at least 18 years old to ensure maturity and readiness for professional training.
  • A minimum of a high school diploma or equivalent qualification is required. Candidates with higher education in hospitality, catering, or food sciences will have an added advantage.
  • While prior experience in the catering, hospitality, or food service industry is preferred, beginners with strong interest in food safety are also welcome.
  • Since the course is delivered in English, learners must demonstrate basic to intermediate English proficiency. This includes the ability to read training materials, understand safety guidelines, and communicate effectively in workplace scenarios.

What You Need to Know

This course is ideal for catering managers, chefs, kitchen staff, food handlers, and hospitality professionals who want to strengthen their knowledge of food safety and hygiene standards. It is also suitable for newcomers entering the catering industry who wish to build a strong foundation in workplace safety and compliance.

The OSHAA 30-Hours Food Safety and Hygiene course provides essential training to help you comply with international food safety regulations, reduce risks of foodborne illnesses, and improve customer trust. Completing this program demonstrates your commitment to maintaining the highest standards in the catering industry.

  • Comprehensive knowledge of OSHAA food safety guidelines
  • Improved workplace hygiene and reduced contamination risks
  • Enhanced career credibility with a recognized qualification
  • Practical skills to implement safety measures in catering environments
  • Increased customer satisfaction and brand reputation

Graduates can pursue roles such as Food Safety Officer, Catering Supervisor, Kitchen Manager, Hygiene Auditor, or Hospitality Trainer. This qualification strengthens employability in restaurants, hotels, catering companies, and food production facilities.

After completing this course, learners can advance to specialized certifications in food safety management, HACCP training, or advanced OSHAA programs. It also opens pathways to supervisory and managerial positions in the catering and hospitality industry.

Yes. The OSHAA 30-Hours Food Safety and Hygiene qualification is widely recognized across the global catering and hospitality sector, making it valuable for professionals seeking international career opportunities.

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