Food Safety Foundation Qualification

Food Safety Foundation Qualification

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food safety image
Food safety image
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Put a BSI Mark of Trust on food safety knowledge and awareness

A strong culture of food safety is now a requirement for all food businesses as per GFSI Schemes, CODEX, and increasingly food legislation globally. A grounding in key topics including food hazards, contamination, pests, allergens and food handling is essential for all employees, irrespective of position to mitigate risk of illness.

Particularly relevant for new starters or ambitious team members looking to consolidate knowledge and advance their career, achieving a BSI Foundation Qualification in Food Safety is a key first step in demonstrating food safety knowledge: principles; best practice; and impact awareness of safety within food production.

Underpinned by multiple-choice assessment, upon successful completion of the qualification the BSI Mark of Trust is awarded. Validating individual learning and an organizations commitment to ensuring employees are focused on and deliver the fundamental principles of food safety.

The pathway

Including three foundation courses, available via on-demand. E-learning allows total convenience and the opportunity for self-paced study, around busy schedules and potential shift working patterns.

pathway for qualification

Key content includes:

  • Foodborne illnesses and hazards in food
  • The responsibilities of food handlers
  • The effective control of hazards
  • An explanation of Hazard Analysis Critical Control Points (HACCP)
  • Prerequisite programs for HACCP
  • The 12 steps of HACCP
  • Understanding the cause of allergic reactions
  • The different food sources of allergens
  • The control of allergens in food facilities

An essential qualification for:

  • Food production staff
  • Food handlers
  • Senior leaders, managers and supervisors, new to roles in food companies
  • Procurement, operation, HR and logistics staff working in food companies
  • Anyone who will be part of the food safety culture team, and is new to food safety

Food Safety Foundation On-demand course

This course has been developed for food handlers and other staff in food manufacturing who need to understand the principles of food hygiene and safety. The course covers the importance of food safety, hazards present in food, and how these hazards can be controlled effectively. The course has been written by food safety auditors and trainers and can be accessed on-demand by learners.

Allergen Awareness On-demand course

This on-demand introductory course covers the causes of allergic reactions to food, symptoms of allergic reactions and the mechanisms for controlling allergens in food production. Allergens in food can be life-threatening, with an estimated 1-2% of adults and 5-8% of children thought to be affected by a food allergic reaction. It is essential for all staff working in food manufacture, retail, distribution, or hospitality to have an understanding of the cause of allergic reactions, the symptoms, and ways that allergens can be controlled in the food business.

HACCP Foundation On-demand course

This on-demand course has been developed for food handlers and other staff in food manufacturing who need to understand the principles of HACCP. The course covers the concept of HACCP, hazards present in food, and how the 12 steps of HACCP are used to control and monitor these effectively in food production. The course has been written by food safety auditors and trainers and can be accessed on-demand by learners.