OSHAA 30-Hours Professional Diploma in Food Safety

OSHAA 30-Hours Professional Diploma in Food Safety

The OSHAA 30-Hours Professional Diploma in Food Safety is designed to provide learners with essential knowledge and practical understanding of safe food handling practices across the food supply chain. The course introduces the core principles of food hygiene, contamination control, and safe preparation techniques to help prevent foodborne illnesses and maintain public health standards. Learners will explore how improper handling, storage, and preparation can affect food safety and quality. By building awareness of hazards and prevention methods, the program prepares individuals to support safe and responsible food operations in kitchens, food businesses, and service environments.

This diploma focuses on developing practical competence in maintaining hygienic workspaces, applying personal hygiene standards, and following safe food storage and temperature control procedures. The course also explains sanitation methods, cleaning schedules, and monitoring procedures that help maintain compliance with recognized food safety expectations. Through clear guidance and workplace-relevant examples, learners gain the confidence to identify risks early and contribute to a safer food handling culture in both small and large food environments.

The program supports professional growth by strengthening awareness, responsibility, and consistency in food safety practices. It is suitable for individuals seeking to improve their understanding of food protection measures or enhance workplace performance in food-related roles. The structured 30-hour format ensures focused learning that balances theory with real-world application. By the end of the training, participants will understand how to follow safe procedures, reduce contamination risks, and contribute positively to maintaining hygiene standards.

Course Overview

Awarding Body

OSHAA

Duration

30-Hours 

Study Mood

Online

Assessment

Assignments Based

Course Study Units

  1. Introduction to Food Safety and Hygiene (3 Hours)
  2. Foodborne Illnesses, Contaminants, and Prevention Strategies (4 Hours)
  3. Legal and Regulatory Requirements in Food Safety (5 Hours)
  4. Hazard Analysis and Critical Control Points (HACCP) Principles (4 Hours)
  5. Safe Food Handling, Storage, and Temperature Control (5 Hours)
  6. Personal Hygiene and Sanitation Practices (3 Hours)
  7. Cleaning, Disinfection, and Pest Control in Food Environments (3 Hours)
  8. Food Labelling, Allergens, and Traceability (3 Hours)

Entry Requirements

  • Minimum age: Minimum age of 18 years.
  • Educational background: Basic secondary education or equivalent recommended.
  • Language proficiency: Proficiency in English language for reading, writing, and communication.
  • Work experience: No previous food safety experience required (optional but helpful).

Who Can Enroll

This course is suitable for individuals who want to build or improve their food safety knowledge, including:

  • Food handlers and kitchen staff
  • Restaurant, hotel, or catering employees
  • Supervisors responsible for hygiene compliance
  • Individuals planning to join the food industry
  • Small food business owners or vendors
  • Anyone seeking formal food safety awareness training

Course Learning Outcomes

Introduction to Food Safety and Hygiene (3 Hours)

  • Understand the importance of food safety in preventing health risks
  • Identify key principles of hygiene in food handling and preparation
  • Recognise the responsibilities of food handlers in maintaining safety standards
  • Develop awareness of common food safety hazards and contamination sources

Foodborne Illnesses, Contaminants, and Prevention Strategies (4 Hours)

  • Identify common foodborne illnesses and their causes
  • Understand different types of contaminants, including biological, chemical, and physical hazards
  • Learn effective strategies to prevent food contamination and foodborne outbreaks
  • Develop best practices for maintaining safe food environments

Legal and Regulatory Requirements in Food Safety (5 Hours)

  • Understand food safety laws and regulatory frameworks at local and international levels
  • Identify key food safety authorities and their roles in compliance and enforcement
  • Learn about legal obligations for food businesses and handlers
  • Gain knowledge of penalties and legal consequences of non-compliance

Hazard Analysis and Critical Control Points (HACCP) Principles (4 Hours)

  • Understand the seven principles of HACCP and their application in food safety management
  • Identify critical control points (CCPs) and implement monitoring procedures
  • Learn how to develop and maintain an effective HACCP plan
  • Recognise the role of HACCP in reducing food safety risks

Safe Food Handling, Storage, and Temperature Control (5 Hours)

  • Learn best practices for safe food handling, including preparation and serving techniques
  • Understand temperature control methods to prevent bacterial growth and spoilage
  • Identify proper food storage procedures for different food categories
  • Develop skills in monitoring and maintaining cold chain management

Personal Hygiene and Sanitation Practices (3 Hours)

  • Recognise the importance of personal hygiene in food safety
  • Learn proper handwashing and sanitation techniques for food handlers
  • Understand guidelines for protective clothing and personal cleanliness
  • Identify best practices to prevent cross-contamination in food preparation

Cleaning, Disinfection, and Pest Control in Food Environments (3 Hours)

  • Understand the importance of maintaining a clean and hygienic food environment
  • Learn effective cleaning and disinfection procedures for food premises
  • Identify common pests and implement pest control measures
  • Develop knowledge of sanitation schedules and hygiene inspections

Food Labelling, Allergens, and Traceability (3 Hours)

  • Understand food labelling regulations and their role in consumer safety
  • Identify major allergens and learn how to prevent cross-contact in food preparation
  • Learn traceability systems for tracking food products throughout the supply chain
  • Develop knowledge of recall procedures and allergen management in food production

Frequently Asked Questions (FAQs)

Yes, most providers include an assessment such as quizzes, short tests, or practical evaluations. These are designed to confirm that learners understand key food safety principles and can apply them correctly.

Upon successful completion, learners receive a Professional Diploma in Food Safety certificate. This confirms participation in structured training and understanding of essential food safety practices.

The diploma strengthens your knowledge of hygiene standards and safe food handling, which can improve job performance and demonstrate professional responsibility. It is useful for roles in restaurants, catering services, food production facilities, retail food outlets, and hospitality environments.

Yes, the core food safety principles taught—such as hygiene, contamination control, and safe storage—are universal and relevant across most countries and food industry environments.

Yes, the training increases awareness of hygiene responsibilities, documentation practices, and preventive measures, which can support better preparation for internal or external food safety inspections.

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