Food Safety

Whether you operate in a restaurant, manage a catering service, or oversee food production, food safety is more than a guideline—it’s a fundamental responsibility. In today’s environment, a single foodborne illness outbreak can irreparably harm a brand and endanger lives. Employing staff who are trained and certified in Food Safety is not optional; it is essential.

A Food Safety Course is a professional training program designed to equip individuals with the knowledge to handle, prepare, and store food safely and hygienically. This training ensures that all personnel understand how to prevent contamination and adhere to critical safety standards throughout every stage of the food supply chain.

Investing in a Food Safety Course goes beyond mere regulatory compliance. It is a decisive step toward building a reputation for quality, care, and unwavering professionalism within the food industry.

Whether you are beginning your career or leading an entire culinary team, a thorough understanding of food safety practices ensures that every dish served is not only exceptional in taste but, above all, safe for consumption.

Offered Courses

Level 1 Award in Food Safety

The ICSPS Level 1 Award in Food Safety is a foundational qualification designed for individuals entering the food industry, providing essential knowledge of food hygiene and safety practices. This internationally accredited course is ideal for beginners, including food handlers, kitchen staff, hospitality workers, and anyone involved in the preparation, handling, or service of food. It fosters a clear understanding of how to work safely in food environments, minimizing contamination risks and protecting public health.

In today’s global food industry, the importance of maintaining rigorous food safety standards is paramount. Whether you work in a restaurant, catering business, manufacturing facility, or retail outlet, a solid grasp of hygiene principles is crucial. The ICSPS Level 1 Award in Food Safety equips learners with the fundamental skills required to comply with national and international regulations, making it the perfect starting point for anyone pursuing a career in the food sector.

This course covers core topics including the importance of personal hygiene, the causes of foodborne illness, effective cleaning procedures, safe food storage, temperature control, and proper handling techniques. Learners will also understand their legal responsibilities as food handlers and the vital role they play in ensuring a safe food environment. These essential concepts are delivered in an accessible and engaging format suitable for all.

Designed for practicality, the course integrates real-world scenarios and best practices to help learners apply theoretical knowledge in actual food service settings. From wearing appropriate protective clothing to preventing cross-contamination, the training prepares individuals to act responsibly and confidently in their roles. It is adaptable across various food businesses and supports foundational knowledge for standards like HACCP.

Upon successful completion, participants will be awarded the ICSPS Level 1 Award in Food Safety, a globally recognized certificate validating their understanding of essential food safety practices. This certification enhances employability and supports organizational compliance with regulatory and customer safety expectations.

Whether you are beginning your career in the food industry or managing new team members, the ICSPS Level 1 Award in Food Safety establishes a strong foundation for building a culture of hygiene, safety, and accountability. Enroll today to gain the skills and certification that open doors to responsible food handling roles in professional kitchens, production, and service operations worldwide.

Course Information	Details
Credit Hours	6
Total Units	6
GLH (Guided Learning Hours)	12

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Professional Experience: While not mandatory, it is recommended that applicants have some prior work experience in a related area. Familiarity with industry standards or professional practices is advantageous.

Language Skills: As all instruction and course materials are delivered in English, applicants must have a sufficient command of the language to participate fully. For non-native speakers, demonstrating a proven level of proficiency is advised.

Unit Title	Credits	GLH
Introduction to Food Safety and Hygiene	1	2
Foodborne Hazards and Contamination Prevention	1	2
Safe Food Handling Practices	1	2
Personal Hygiene and Its Importance in Food Safety	1	2
Cleaning and Sanitation in Food Environments	1	2
Food Safety Legislation and Workplace Responsibilities	1	2

Upon completing this course, participants will be able to:

Unit 1: Introduction to Food Safety and Hygiene

Understand the key principles of food safety and hygiene.
Recognize the critical importance of maintaining food safety to prevent foodborne illnesses.
Explain the potential consequences of poor food safety practices in professional environments.
Identify the essential role of food handlers in upholding hygiene standards and ensuring consumer safety.

Unit 2: Types of Foodborne Hazards and Contamination Prevention

Identify and describe the three main types of foodborne hazards: biological, chemical, and physical.
Understand the sources and risks of contamination during food handling and preparation.
Implement effective methods to prevent contamination and minimize the risk of foodborne illness.
Recognize potential contamination pathways and take proactive steps to control them.

Unit 3: Safe Food Handling and Storage Practices

Demonstrate safe food handling techniques throughout all stages of preparation, cooking, and service.
Understand and apply the principles of temperature control and correct food storage methods.
Prevent cross-contamination through safe food segregation, handling, and utensil management.
Apply appropriate food labeling and stock rotation (FIFO) practices to ensure safety and minimize waste.

Unit 4: Personal Hygiene and Its Role in Food Safety

Recognize the critical role of personal hygiene in preventing food contamination.
Demonstrate proper handwashing techniques and the correct use of personal protective equipment (PPE).
Follow strict personal hygiene protocols and maintain high standards of cleanliness when handling food, utensils, and equipment.
Promote good personal hygiene practices among colleagues to reduce collective food safety risks.

Unit 5: Cleaning and Sanitation in Food Environments

Understand the importance of systematic cleaning and sanitation in all food preparation and storage areas.
Apply correct cleaning procedures for surfaces, utensils, and equipment to ensure they are safe for use.
Use cleaning agents and sanitizers safely, effectively, and in accordance with manufacturer instructions.
Understand the role of effective waste management in maintaining a hygienic environment.

Unit 6: Food Safety Legislation and Workplace Responsibilities

Understand the key food safety regulations, standards, and laws that govern food handling.
Identify the legal responsibilities of both food handlers and employers in ensuring compliance.
Recognize the importance of accurate documentation, incident reporting, and record-keeping.
Apply relevant food safety legislation to daily operations to ensure a compliant and safe working environment.

This qualification is ideally suited for:

Food industry personnel: Individuals working or planning to work in food handling, service, or preparation roles, including chefs, kitchen assistants, and food retail staff.
Entry-level professionals: Workers seeking essential food safety knowledge to establish and improve foundational hygiene practices.
Hospitality and catering employees: Staff in restaurants, hotels, catering companies, or food manufacturing who handle, prepare, store, or serve food.
Compliance-focused individuals: Those responsible for ensuring adherence to food safety regulations and minimizing the risk of foodborne illness in their workplace.
Forward-thinking employers: Businesses aiming to provide mandatory food safety training to ensure a consistently safe and hygienic operational environment.
Career and skills developers: Individuals interested in pursuing a career in food safety or advancing their existing professional qualifications.
Knowledge refreshers: Anyone needing to update their understanding of contemporary food hygiene practices and the latest regulatory requirements.

Level 2 Award in Food Safety

The ICSPS Level 2 Award in Food Safety is an essential qualification for anyone working in the food industry. This accredited course provides in-depth knowledge of food safety regulations, hygiene practices, and contamination prevention. Whether you are a chef, kitchen assistant, food handler, or work in any environment where food is prepared, stored, or served, this course equips you with the skills necessary to ensure food safety and comply with industry standards.

This Level 2 Award is ideal for individuals with a foundational understanding of food safety who seek to gain more advanced knowledge of food hygiene. By completing this qualification, you will learn to maintain high standards of food safety and hygiene, protecting consumer health and safeguarding your business from potential risks.

The ICSPS Level 2 Award in Food Safety delivers a comprehensive understanding of food safety principles. The curriculum covers key areas such as foodborne hazards, safe food handling and storage, and the importance of cleanliness and personal hygiene. It enables you to identify risks associated with food preparation and implement effective control measures.

Key learning outcomes include understanding various types of foodborne hazards, implementing safe food handling and storage procedures, preventing contamination, and maintaining a clean and hygienic workplace. The course also addresses food safety legislation, ensuring you understand the legal responsibilities of food handlers and employers.

Ideal for anyone pursuing a career in food handling or aiming to enhance existing food safety practices, the ICSPS Level 2 Award in Food Safety provides the confidence and expertise needed to ensure compliance and deliver safe, high-quality food to consumers.

Course Information	Details
Credit Hours	6
Total Units	6
GLH (Guided Learning Hours)	12

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Unit Title	Credits	GLH
Introduction to Food Safety and Hygiene	1	2
Types of Foodborne Hazards and Contamination Prevention	1	2
Safe Food Handling and Storage Practices	1	2
Personal Hygiene and Its Role in Food Safety	1	2
Cleaning and Sanitation in Food Environments	1	2
Food Safety Legislation and Workplace Responsibilities	1	2

Upon completing this course, participants will be able to:

Unit 1: Introduction to Food Safety and Hygiene

Understand the key principles of food safety and hygiene.
Recognize the critical importance of maintaining food safety to prevent foodborne illnesses.
Explain the potential consequences of poor food safety practices in professional environments.
Identify the essential role of food handlers in upholding hygiene standards and ensuring consumer safety.

Unit 2: Types of Foodborne Hazards and Contamination Prevention

Identify and describe the three main types of foodborne hazards: biological, chemical, and physical.
Understand the sources and risks of contamination during food handling and preparation.
Implement effective methods to prevent contamination and minimize the risk of foodborne illness.
Recognize potential contamination pathways and take proactive steps to control them.

Unit 3: Safe Food Handling and Storage Practices

Demonstrate safe food handling techniques throughout all stages of preparation, cooking, and service.
Understand and apply the principles of temperature control and correct food storage methods.
Prevent cross-contamination through safe food segregation, handling, and utensil management.
Apply appropriate food labeling and stock rotation (FIFO) practices to ensure safety and minimize waste.

Unit 4: Personal Hygiene and Its Role in Food Safety

Recognize the critical role of personal hygiene in preventing food contamination.
Demonstrate proper handwashing techniques and the correct use of personal protective equipment (PPE).
Follow strict personal hygiene protocols and maintain high standards of cleanliness when handling food, utensils, and equipment.
Promote good personal hygiene practices among colleagues to reduce collective food safety risks.

Unit 5: Cleaning and Sanitation in Food Environments

Understand the importance of systematic cleaning and sanitation in all food preparation and storage areas.
Apply correct cleaning procedures for surfaces, utensils, and equipment to ensure they are safe for use.
Use cleaning agents and sanitizers safely, effectively, and in accordance with manufacturer instructions.
Understand the role of effective waste management in maintaining a hygienic environment.

Unit 6: Food Safety Legislation and Workplace Responsibilities

Understand the key food safety regulations, standards, and laws that govern food handling.
Identify the legal responsibilities of both food handlers and employers in ensuring compliance.
Recognize the importance of accurate documentation, incident reporting, and record-keeping.
Apply relevant food safety legislation to daily operations to ensure a compliant and safe working environment.

This qualification is ideally suited for:

Food industry personnel: Individuals working or planning to work in food handling, service, or preparation roles, including chefs, kitchen assistants, and food retail staff.
Entry-level professionals: Workers seeking essential food safety knowledge to establish and improve foundational hygiene practices.
Hospitality and catering employees: Staff in restaurants, hotels, catering companies, or food manufacturing who handle, prepare, store, or serve food.
Compliance-focused individuals: Those responsible for ensuring adherence to food safety regulations and minimizing the risk of foodborne illness in their workplace.
Forward-thinking employers: Businesses aiming to provide mandatory food safety training to ensure a consistently safe and hygienic operational environment.
Career and skills developers: Individuals interested in pursuing a career in food safety or advancing their existing professional qualifications.
Knowledge refreshers: Anyone needing to update their understanding of contemporary food hygiene practices and the latest regulatory requirements.

Level 3 Award in Food Safety

The ICSPS Level 3 Award in Food Safety is an advanced qualification designed for supervisors, managers, and individuals in positions of responsibility within the food industry. As food safety concerns intensify globally, this internationally recognized certification equips professionals with the knowledge and skills to lead safe, compliant, and hygienic food operations in alignment with best practices and global standards.

This course moves beyond foundational food hygiene, delivering in-depth training on food safety management systems, HACCP (Hazard Analysis and Critical Control Points), contamination prevention, microbiological hazards, and legal obligations. It is tailored for those who oversee teams or are tasked with implementing and monitoring food safety policies within their organization.

Whether you work in food manufacturing, catering, hospitality, or retail, the ICSPS Level 3 Award ensures you are equipped to uphold stringent safety standards, conduct effective audits, and proactively manage risks. It is ideal for head chefs, quality assurance managers, shift supervisors, senior food handlers, and business owners committed to safeguarding their reputation and customer well-being.

Developed in consultation with industry experts, the curriculum reflects current international food safety legislation and operational benchmarks. Its structured, interactive format ensures learners engage with real-world scenarios, enabling them to translate theory into practical, actionable solutions within their workplaces.

Achieving this qualification enhances professional credibility and positions you as a responsible leader in food safety. Whether your goal is career advancement, organizational compliance, or operational excellence, the ICSPS Level 3 Award in Food Safety is a strategic step forward in your professional development.

The ICSPS Level 3 Award in Food Safety provides a comprehensive exploration of the advanced practices required at supervisory and managerial levels. Designed for professionals responsible for developing, implementing, and monitoring food safety procedures, this qualification ensures a thorough understanding of safety controls and compliance strategies within food operations.

The curriculum covers critical topics including microbiological, physical, chemical, and allergenic hazards; food preservation techniques; temperature control; pest management; cleaning and sanitation systems; and food safety legislation. A strong emphasis is placed on the supervisor’s role in fostering a positive food safety culture and ensuring team-wide compliance.

Learners will gain practical knowledge of HACCP principles, risk assessment methodologies, and the implementation of food safety management systems aligned with global regulatory frameworks. The course also prepares participants to conduct internal inspections and respond effectively to audits and enforcement actions, making it highly valuable for compliance officers and quality assurance personnel.

Delivered through engaging instruction, real-life case studies, and scenario-based assessments, the program encourages critical thinking and leadership skills. This ensures participants are prepared to make informed decisions that protect public health and uphold the highest industry standards.

Upon successful completion, participants will receive the ICSPS Level 3 Award in Food Safety, an internationally respected credential that demonstrates authoritative competence and a commitment to excellence in food safety management. Whether leading a team or running a food business, this qualification provides the expertise and confidence to elevate your role and contribute to safer food systems worldwide.

Course Information	Details
Credit Hours	6
Total Units	6
GLH (Guided Learning Hours)	18

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Unit Title	Credits	GLH
Food Safety Legislation and Regulations	1	3
Food Safety Hazards and Control Measures	1	3
Food Safety Management Systems	1	3
Safe Food Storage and Temperature Control	1	3
Cleaning, Sanitizing, and Pest Control	1	3
Staff Training, Supervision, and Monitoring	1	3

Upon completing this course, participants will be able to:

Unit 1: Food Safety Legislation and Regulations

Understand and explain the key food safety laws, regulations, and standards relevant to the food industry.
Identify the legal responsibilities of food businesses and handlers to ensure compliance with statutory requirements.
Demonstrate how food safety legislation directly influences and governs day-to-day operational practices within food establishments.

Unit 2: Food Safety Hazards and Control Measures

Identify the different types of food safety hazards (biological, chemical, physical, allergenic) that may occur throughout the food chain.
Evaluate and apply appropriate, hazard-specific control measures to prevent or minimize the risk of contamination during production, preparation, and storage.
Understand and apply the principles of risk assessment to implement effective, preventive actions for food safety.

Unit 3: Food Safety Management Systems

Understand the principles and components of Food Safety Management Systems (FSMS) and their role in upholding safety standards.
Explain the principles of Hazard Analysis and Critical Control Points (HACCP) and its application in managing food safety risks.
Develop the skills to implement, monitor, verify, and review a FSMS to ensure continuous improvement in food safety practices.

Unit 4: Safe Food Storage and Temperature Control

Understand the critical importance of correct food storage practices in preventing contamination and ensuring safety.
Demonstrate the ability to monitor, control, and record food storage conditions, with a focus on effective temperature management to prevent pathogenic growth.
Apply systematic food storage and stock rotation principles to maintain both food safety and quality in line with industry standards.

Unit 5: Cleaning, Sanitizing, and Pest Control

Understand the importance of structured cleaning and sanitizing procedures in maintaining food safety and hygiene.
Identify and apply effective cleaning and sanitizing methods, agents, and schedules for various surfaces and food contact equipment.
Understand integrated pest management principles and implement proactive control measures to maintain a hygienic, contamination-free environment.

Unit 6: Staff Training, Supervision, and Monitoring

Recognize the critical role of ongoing staff training in establishing and sustaining a robust food safety culture.
Develop skills to effectively supervise, monitor, and verify food safety practices within a team to ensure consistent compliance.
Learn how to assess staff competency, provide constructive feedback, and implement corrective actions to ensure continuous adherence to safety protocols.

This qualification is ideally suited for:

Supervisors and managers: Team leaders, shift supervisors, and managers in food-related businesses responsible for overseeing safety practices and ensuring regulatory compliance.
Advanced operational staff: Individuals in food production, preparation, or service roles who seek advanced knowledge and skills in food safety management.
Quality and safety professionals: Food safety officers, quality assurance personnel, and compliance staff aiming to enhance their expertise in managing and auditing food safety systems.
Risk mitigation specialists: Those seeking a deeper understanding of food safety hazards and control measures to strengthen their role in preventing foodborne illness.
Forward-thinking employers: Organizations seeking to equip key personnel with the training necessary to uphold the highest food safety standards and foster a proactive safety culture.
Career-advancing professionals: Individuals aiming for progression within the food industry, particularly into management or supervisory roles with a focus on safety, quality, and compliance.

Certificate in HACCP Heavy Metal Hazards

In the modern food industry, the presence of heavy metal contaminants poses a significant risk to consumer health and product integrity. The ICSPS Certificate in HACCP Heavy Metal Hazards is a specialized program developed to address the growing concern of heavy metal contamination within food production and processing systems. This internationally recognized course integrates the principles of Hazard Analysis and Critical Control Points (HACCP) with focused training on the identification, assessment, and control of heavy metal risks. Designed for professionals involved in food manufacturing, quality assurance, safety compliance, and regulatory oversight, this course delivers in-depth knowledge essential for protecting public health and upholding global food safety standards.

The ICSPS Certificate in HACCP Heavy Metal Hazards provides a comprehensive examination of how heavy metals—such as lead, cadmium, mercury, and arsenic—can infiltrate the food supply chain. Through a HACCP-based approach, participants will learn to systematically analyze potential contamination sources, establish critical control points, and implement effective monitoring and corrective actions to mitigate these hazards.

This course explores both natural and human-induced sources of heavy metals, their impact on human health, regulatory limits set by international bodies (including Codex Alimentarius, the EU, and the FDA), and best practices for testing, traceability, and contamination prevention. Developed in consultation with food safety experts, the curriculum ensures learners acquire practical tools and industry-relevant strategies to manage heavy metal risks across diverse food sectors.

Ideal for food safety managers, laboratory technicians, production supervisors, and compliance officers, this certification enhances professional credibility and supports the implementation of globally recognized safety protocols. Upon successful completion, participants will be equipped to proactively strengthen food safety assurance systems, ensuring safer products and consistent compliance with international standards.

Course Information	Details
Credit Hours	6
Total Units	18
GLH (Guided Learning Hours)	72

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Unit Title	Credits	GLH
Introduction to HACCP and Food Safety Management Systems	3	12
Heavy Metal Contaminants in Food: Sources and Health Implications	3	12
HACCP Principles and Hazard Identification for Heavy Metal Hazards	3	12
Risk Assessment and Control Measures for Heavy Metal Contamination	3	12
Developing and Implementing HACCP Plans for Heavy Metal Hazards	3	12
Monitoring, Verification, and Documentation of HACCP Systems	3	12

Upon completing this course, participants will be able to:

Unit 1: Introduction to HACCP and Food Safety Management Systems

Demonstrate an understanding of the principles and objectives of HACCP in food safety management.
Explain the role of HACCP in preventing foodborne hazards and ensuring public health safety.
Recognize the importance of implementing food safety management systems for regulatory compliance.
Describe the framework and components of a comprehensive system that integrates HACCP principles.

Unit 2: Heavy Metal Contaminants in Food: Sources and Health Implications

Identify the various heavy metals commonly found in food, including lead, mercury, arsenic, and cadmium.
Understand the primary sources of heavy metal contamination in the food supply chain, such as environmental and industrial inputs.
Discuss the potential acute and chronic health risks associated with dietary heavy metal exposure.
Evaluate the impact of heavy metal contamination on consumer health and public safety, including cumulative and long-term effects.

Unit 3: HACCP Principles and Hazard Identification for Heavy Metal Hazards

Apply HACCP principles to systematically identify heavy metal hazards in food production, processing, and storage.
Analyze different stages in the food supply chain where heavy metal contamination can occur.
Demonstrate the use of HACCP tools to identify critical control points (CCPs) specific to heavy metal risks.
Develop preliminary strategies to prevent, eliminate, or reduce the risks of heavy metal contamination.

Unit 4: Risk Assessment and Control Measures for Heavy Metal Contamination

Conduct a thorough risk assessment for heavy metal contamination in food production environments.
Evaluate the likelihood and severity of heavy metal risks in different food matrices and products.
Design and implement control measures to mitigate contamination risks, including source control and product testing protocols.
Propose corrective actions for situations where heavy metal levels exceed established regulatory limits.

Unit 5: Developing and Implementing HACCP Plans for Heavy Metal Hazards

Develop HACCP plans specifically tailored to address heavy metal hazards in food systems.
Establish monitoring procedures, critical limits, and corrective actions within the HACCP plan to control heavy metal risks.
Integrate heavy metal hazard analysis into existing food safety management systems.
Implement HACCP plans across the supply chain to ensure consistent control at all stages.

Unit 6: Monitoring, Verification, and Documentation of HACCP Systems

Establish monitoring and verification protocols to ensure heavy metal hazards are controlled according to the HACCP plan.
Develop robust documentation practices for tracking and verifying the effectiveness of control measures.
Understand the importance of record-keeping and traceability for audits, compliance, and consumer confidence.
Conduct regular reviews and internal audits of the HACCP system to ensure its ongoing effectiveness in managing heavy metal hazards.

This diploma is ideal for:

Food safety managers and quality assurance professionals: Responsible for overseeing food safety protocols in production, processing, and distribution.
Environmental health officers and regulatory compliance professionals: Working to ensure food safety and regulatory adherence in food manufacturing or handling.
Food manufacturers, producers, and suppliers: Who need to mitigate heavy metal contamination risks in their products.
Health and safety officers: Focusing on identifying, assessing, and managing chemical hazards in food products.
Professionals in the food industry: Who wish to specialize in managing heavy metal hazards and implementing HACCP systems.
Laboratory personnel and food testing specialists: Involved in monitoring and testing food for heavy metal contaminants.
Individuals looking to enhance their careers in food safety management: With a specialized qualification in HACCP and heavy metal hazards.
Anyone involved in the development, implementation, or auditing of food safety systems: Particularly in relation to chemical hazards.

Certificate in HACCP Chemical Storage and Handling

In any food-related industry, the safe storage and handling of chemicals is vital to maintaining product integrity, protecting worker health, and ensuring full compliance with food safety standards. The ICSPS Certificate in HACCP Chemical Storage and Handling is a specialized training program designed to provide food industry professionals with in-depth knowledge and practical skills for managing chemicals safely within a HACCP-based food safety management system.

This internationally recognized course focuses on the critical importance of chemical hazard identification, proper storage protocols, and safe handling procedures in environments where chemicals are used for cleaning, sanitation, pest control, and maintenance. It bridges the gap between operational safety and regulatory compliance, making it a valuable qualification for anyone involved in food production, processing, packaging, or facility hygiene.

The course is ideal for food safety officers, quality assurance personnel, sanitation teams, facility managers, and food handlers who come into contact with chemical substances in the workplace. By integrating HACCP principles with chemical safety practices, learners will be empowered to minimize risks of contamination, prevent accidents, and ensure food safety at every stage of production.

Participants will benefit from a balanced mix of theoretical instruction and real-world application, covering topics such as chemical classification, labeling standards (GHS), Safety Data Sheets (SDS), spill control, segregation, emergency response, and compliance with international food safety regulations. The course is designed to suit various food industry sectors, including manufacturing, catering, hospitality, and retail.

Upon successful completion, learners will be awarded the ICSPS Certificate in HACCP Chemical Storage and Handling, a credential that reflects their capability to manage chemical risks in food environments effectively. This certification not only enhances professional credibility but also supports a culture of safety, compliance, and continuous improvement within any food operation.

The ICSPS Certificate in HACCP Chemical Storage and Handling provides a comprehensive understanding of how chemical hazards impact food safety and how to control those hazards through effective storage and handling practices. Rooted in HACCP (Hazard Analysis and Critical Control Points) methodology, the course helps organizations integrate chemical safety into their overall food safety management systems.

Key learning areas include hazard classification and risk assessment, the importance of proper chemical labeling and documentation, the use of PPE (Personal Protective Equipment), safe chemical handling techniques, and emergency procedures for spills and exposures. The course also explores critical control points where chemical contamination risks are highest and outlines preventive measures aligned with global standards.

Achieving the ICSPS Certificate in HACCP Chemical Storage and Handling positions professionals and organizations as proactive leaders in food safety and workplace health. It not only helps reduce the risk of chemical-related incidents but also strengthens consumer trust and business compliance in today’s safety-conscious food industry.

Course Information	Details
Credit Hours	6
Total Units	18
GLH (Guided Learning Hours)	72

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Unit Title	Credits	GLH
Introduction to HACCP and Its Application to Chemical Storage and Handling	3	12
Chemical Hazard Identification and Risk Assessment	3	12
Chemical Storage Guidelines and Best Practices	3	12
Safety Protocols for Handling Hazardous Chemicals	3	12
Monitoring, Documentation, and Record-Keeping in Chemical Handling	3	12
HACCP Compliance and Continuous Improvement in Chemical Handling	3	12

Upon completing this course, participants will be able to:

Unit 1: Introduction to HACCP and Its Application to Chemical Storage and Handling

Demonstrate a clear understanding of the principles and concepts of the HACCP system.
Explain the specific relevance and application of HACCP principles in chemical storage and handling environments.
Identify key international regulations and compliance standards governing chemical safety.
Discuss the benefits of implementing a HACCP-based approach to improve safety and risk management in chemical handling.

Unit 2: Chemical Hazard Identification and Risk Assessment

Identify and categorize various types of chemical hazards present in the workplace.
Perform systematic risk assessments to evaluate the potential dangers associated with chemical storage and handling.
Develop and recommend appropriate control measures to mitigate identified risks.
Evaluate the effectiveness of existing risk management systems and propose actionable improvements.

Unit 3: Chemical Storage Guidelines and Best Practices

Explain the key principles and best practices for the safe storage of chemicals, including storage conditions and handling protocols.
Understand the critical importance of proper labeling, segregation, and inventory control to prevent accidents and contamination.
Assess chemical storage environments to ensure compliance with established safety guidelines and standards.
Recognize the specific requirements for the safe storage and disposal of hazardous materials.

Unit 4: Safety Protocols for Handling Hazardous Chemicals

Identify and describe established safety protocols for handling hazardous chemicals safely.
Demonstrate the correct selection, use, and maintenance of personal protective equipment (PPE) to minimize chemical exposure.
Develop and implement structured emergency response plans for chemical spills, releases, and accidents.
Understand first aid measures related to chemical exposure and implement appropriate initial actions in an emergency.

Unit 5: Monitoring, Documentation, and Record-Keeping in Chemical Handling

Understand the importance of continuous monitoring to ensure the safety and integrity of chemical handling and storage.
Develop and maintain effective documentation and records for chemical management, routine inspections, and risk assessments.
Implement systems to accurately track chemical inventories, hazardous material usage, and compliance audit trails.
Ensure regulatory compliance by maintaining accurate, complete, and up-to-date records for audits and inspections.

Unit 6: HACCP Compliance and Continuous Improvement in Chemical Handling

Evaluate the effectiveness of existing HACCP systems in chemical storage and handling environments.
Implement strategies for continuous improvement within chemical safety management practices.
Conduct internal audits to verify compliance with HACCP guidelines and relevant industry standards.
Provide recommendations for ongoing staff training and system upgrades to maintain the highest safety standards.

This qualification is ideally suited for:

Chemical-handling professionals: Individuals working in industries such as manufacturing, food production, healthcare, agriculture, and pharmaceuticals where chemicals are regularly used or stored.
Health and safety specialists: Safety officers and advisors seeking to enhance their expertise in chemical safety and its integration with HACCP compliance.
Logistics and storage personnel: Warehouse managers, supervisors, and staff involved in the safe storage, transportation, and inventory management of chemical substances.
Environmental health and safety practitioners: Professionals aiming to deepen their understanding of risk assessment and control in chemical handling environments.
Compliance and assurance officers: Individuals responsible for ensuring workplace adherence to safety regulations and best practices for hazardous materials.
Quality management professionals: Quality control and assurance personnel who need to integrate HACCP principles into chemical management and operational safety procedures.
Career advancers: Those aiming to progress in health and safety by obtaining a recognized certification in chemical storage and handling.
Skills developers: Anyone interested in building competencies in chemical risk assessment, safety protocols, and HACCP-based management systems.

Certificate in HACCP for Processors and Manufacturers

In the global food sector, processors and manufacturers hold a pivotal responsibility for safeguarding the safety and quality of food products on their journey to consumers. The ICSPS Certificate in HACCP for Processors and Manufacturers is a distinguished, internationally respected qualification, specifically designed for professionals engaged in food production and processing.

This in-depth program is grounded in the core principles of Hazard Analysis and Critical Control Points (HACCP), providing participants with the essential methodologies and tactics needed to identify potential hazards, control risks, and uphold consistent food safety standards across the entire manufacturing operation. Whether you work in artisanal production or major industrial facilities, this certification serves as a vital tool for achieving regulatory adherence and superior product quality.

The ICSPS Certificate in HACCP for Processors and Manufacturers concentrates on the real-world implementation of HACCP systems within food processing and manufacturing environments. Participants will acquire a thorough understanding of hazard analysis, critical control points (CCPs), prerequisite programs (PRPs), along with verification, validation, and documentation practices specifically adapted for manufacturing. The curriculum is structured to correspond with international food safety standards, such as those outlined by the Codex Alimentarius, ISO 22000, and various GFSI-benchmarked schemes.

The course addresses practical industry challenges connected to raw material procurement, equipment and facility sanitation, production line controls, packaging, labeling, and supply chain traceability. A strong focus is placed on actionable application, giving learners the insights to fortify their existing food safety management systems, improve preparedness for audits, and minimize risks throughout all phases of the supply chain.

Tailored for production supervisors, quality control teams, food safety coordinators, and technical personnel within the processing industry, this training ensures professionals are comprehensively equipped to satisfy both international regulatory mandates and industry benchmarks. Upon successful completion, graduates will not only gain enhanced confidence in their HACCP proficiency but will also be positioned to actively foster a safer, more robust, and efficient food production landscape.

Course Information	Details
Credit Hours	6
Total Units	18
GLH (Guided Learning Hours)	72

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Unit Title	Credits	GLH
Introduction to HACCP and Food Safety Management Systems	3	12
Identifying and Assessing Food Safety Hazards in Processing and Manufacturing	3	12
Critical Control Points (CCPs) and Monitoring Procedures	3	12
Establishing Corrective Actions and Preventive Measures in HACCP	3	12
HACCP Documentation, Record Keeping, and Traceability	3	12
HACCP Audits, Verification, and Continuous Improvement	3	12

Upon completing this program, participants will be able to:

Unit 1: Introduction to HACCP and Food Safety Management Systems

Demonstrate a clear understanding of HACCP principles and their role in food safety management systems.
Explain how HACCP integrates with food safety management systems to prevent food safety hazards in the processing and manufacturing sectors.
Articulate the objectives and benefits of implementing a HACCP system in food production environments.

Unit 2: Identifying and Assessing Food Safety Hazards in Processing and Manufacturing

Identify biological, chemical, and physical food safety hazards at various stages of the food processing and manufacturing process.
Conduct a thorough hazard analysis to assess risks in food production environments.
Apply appropriate hazard identification techniques to evaluate the potential impact of food safety hazards on product quality and consumer health.

Unit 3: Critical Control Points (CCPs) and Monitoring Procedures

Identify Critical Control Points (CCPs) in food production and processing systems and explain their importance in preventing contamination.
Develop and implement effective monitoring procedures to ensure that CCPs are properly controlled.
Establish critical limits for CCPs and ensure the system’s ability to control food safety hazards in line with HACCP guidelines.

Unit 4: Establishing Corrective Actions and Preventive Measures in HACCP

Design and implement corrective actions when deviations occur at identified CCPs to maintain food safety.
Develop preventive measures to minimize or eliminate the risk of food safety hazards during the production process.
Understand the importance of proactive measures in HACCP to ensure consistent food safety and high-quality standards.

Unit 5: HACCP Documentation, Record Keeping, and Traceability

Establish accurate documentation and record-keeping practices to ensure compliance with HACCP guidelines.
Demonstrate the importance of traceability in food production to enhance product accountability and transparency.
Develop and maintain detailed records for all HACCP activities, including hazard assessments, monitoring results, and corrective actions.

Unit 6: HACCP Audits, Verification, and Continuous Improvement

Conduct internal HACCP audits to evaluate the effectiveness of food safety management systems.
Implement verification procedures to confirm that HACCP plans are functioning properly and meeting regulatory requirements.
Develop and apply continuous improvement strategies to enhance HACCP systems, address emerging risks, and adapt to changing food safety regulations.

This diploma is ideal for:

Food safety managers, quality assurance professionals, and food safety auditors working in food processing and manufacturing industries.
Production managers and supervisors in food manufacturing plants who are responsible for ensuring food safety throughout the production process.
Compliance officers and regulatory professionals focused on ensuring that food production facilities meet HACCP standards and food safety regulations.
Employees in food manufacturing, production, or processing environments looking to expand their knowledge of HACCP and food safety management.
Individuals aiming to specialize in food safety management systems, particularly those focusing on the processing and manufacturing sectors.
Professionals involved in developing, implementing, or auditing HACCP plans for food production environments.
Health and safety officers in food production, manufacturing, or packaging facilities looking to ensure compliance with food safety regulations.
Anyone looking to advance their career in food safety and quality control by gaining certification in HACCP for processors and manufacturers.

Certificate in HACCP for Retail Food Establishments

In today’s strictly regulated and health-aware food sector, retail food businesses must place food safety at the forefront of their daily activities. The ICSPS Certificate in HACCP for Retail Food Establishments is an internationally recognized program crafted to equip retail professionals with the expertise and practical frameworks needed to establish and sustain robust food safety management systems based on Hazard Analysis and Critical Control Points (HACCP).

This targeted course provides a systematic and hands-on methodology for controlling food safety risks in settings like supermarkets, delicatessens, cafés, bakeries, and other food retail operations. Whether you are an owner, manager, or frontline food handler, this certification serves as your guide to guaranteeing safe, high-standard food for consumers while upholding complete adherence to regulations.

The ICSPS Certificate in HACCP for Retail Food Establishments delivers crucial training in applying HACCP principles within the distinct dynamics of retail food service. Participants will examine vital topics including hazard recognition, risk evaluation, managing critical control points, temperature monitoring, preventing cross-contamination, maintaining personal hygiene, and implementing safe food handling practices tailored to the retail setting.

The curriculum is aligned with global food safety benchmarks, such as the Codex Alimentarius and national regulatory standards, ensuring learners are thoroughly prepared to meet both local and international compliance obligations. It focuses on practical implementation, utilizing retail-specific scenarios and case studies to solidify understanding and application of key principles.

Ideal for food safety supervisors, retail managers, kitchen teams, and quality control staff, this program enables participants to foster and uphold a strong food safety culture within their operations. Upon earning this certification, professionals not only enhance their career credentials but also play a direct role in strengthening consumer trust and supporting the sustainable success of their business.

Course Information	Details
Credit Hours	6
Total Units	18
GLH (Guided Learning Hours)	72

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Unit Title	Credits	GLH
Introduction to HACCP and Food Safety Principles	3	12
Identifying and Assessing Food Safety Hazards	3	12
Implementing HACCP Plans in Retail Food Establishments	3	12
Critical Control Points (CCPs) and Monitoring Procedures	3	12
HACCP Compliance, Documentation, and Record Keeping	3	12
Corrective Actions and Continuous Improvement in HACCP Systems	3	12

By the end of this program, learners will be able to:

Unit 1: Introduction to HACCP and Food Safety Principles

Understand the core principles and objectives of the HACCP system in food safety management.
Recognize the historical development of HACCP and its significance in food safety.
Demonstrate knowledge of how HACCP is applied specifically within retail food establishments.
Identify the benefits of implementing a HACCP system to enhance food safety and consumer protection.

Unit 2: Identifying and Assessing Food Safety Hazards

Identify potential biological, chemical, and physical hazards in a retail food environment.
Assess the severity and likelihood of food safety risks that could affect consumer health.
Learn how to categorize and prioritize hazards based on their risk level to determine areas needing control.
Develop skills to identify critical areas within the food supply chain that require close monitoring.

Unit 3: Implementing HACCP Plans in Retail Food Establishments

Develop the ability to create and implement a tailored HACCP plan for a retail food establishment.
Understand the structure and key components of an effective HACCP plan, including hazard analysis, critical control points (CCPs), and monitoring strategies.
Gain the skills to allocate responsibilities and establish procedures for each stage of the HACCP process within the retail setting.

Unit 4: Critical Control Points (CCPs) and Monitoring Procedures

Learn to identify and define critical control points (CCPs) within the retail food operation.
Understand the role of monitoring procedures to ensure the effectiveness of CCPs in controlling food safety hazards.
Develop the ability to create, implement, and review monitoring processes for each identified CCP.
Demonstrate knowledge of how to assess deviations from control limits and their impact on food safety.

Unit 5: HACCP Compliance, Documentation, and Record Keeping

Understand the importance of maintaining thorough and accurate documentation to ensure HACCP compliance.
Be able to organize and maintain records that demonstrate adherence to food safety regulations and HACCP principles.
Learn how to conduct internal audits and inspections to evaluate the effectiveness of the HACCP plan.
Gain skills in preparing reports that document compliance and identify areas for improvement.

Unit 6: Corrective Actions and Continuous Improvement in HACCP Systems

Develop the ability to identify non-compliance and implement corrective actions to address food safety issues.
Learn how to assess the root cause of deviations and apply appropriate corrective and preventive measures.
Understand the continuous improvement cycle in HACCP systems to ensure sustained food safety standards.
Demonstrate how to review and adjust HACCP plans periodically to enhance food safety practices within the retail food establishment.

This program is particularly beneficial for:

Retail food establishment staff, including those in supermarkets, grocery stores, and specialty food shops, who are accountable for upholding food safety protocols.
Retail food safety managers, supervisors, and team leads seeking to advance their competency in establishing and managing HACCP-based systems.
Owners and operators of retail food businesses who require a practical understanding of HACCP regulations and industry best practices to safeguard customer health.
Quality assurance and regulatory compliance personnel within food retail who aim to build specialized skills in hazard management and meeting legal food safety demands.
Aspiring food safety management professionals wishing to validate their expertise and dedication to superior hygiene standards in retail food service.
Any professional responsible for ensuring legal compliance who needs to integrate HACCP principles to elevate and systematize food safety operations within a retail context.

Certificate in HACCP Food Contamination

Food contamination remains a paramount challenge in global food safety, presenting significant threats to public health, business continuity, and brand integrity. The ICSPS Certificate in HACCP Food Contamination is a globally respected qualification that equips food safety professionals with the focused knowledge and practical skills needed to effectively identify, manage, and prevent contamination within food production and handling operations.

Grounded in the established methodology of Hazard Analysis and Critical Control Points (HACCP), this program delivers specialized training on the various forms of contamination—biological, chemical, physical, and allergenic—that can undermine food safety. Whether your role is in food manufacturing, hospitality, retail, or supply chain logistics, this certification will advance your proficiency and ensure your protocols align with the most stringent international benchmarks.

The ICSPS Certificate in HACCP Food Contamination offers an in-depth exploration of contamination risks within a HACCP-structured food safety system. Participants will acquire a thorough grasp of contamination sources, methods for risk evaluation, and the implementation of control measures designed to eliminate or minimize hazards. The training encompasses vital topics such as microbial pathogens, chemical residues, physical foreign materials, allergen cross-contact, and environmental pollutants.

Utilizing practical case studies and scenario-based learning, participants will examine how to apply HACCP principles to create and sustain effective contamination prevention plans. The course content is consistent with international food safety standards, including the Codex Alimentarius, ISO 22000, and sector-specific regulations, ensuring its applicability across the worldwide food industry.

This program is especially valuable for food safety coordinators, quality control personnel, production supervisors, and all professionals engaged in the handling, preparation, or oversight of food products. Upon successful completion, graduates will be fully prepared to safeguard consumers, mitigate operational risks, and reinforce their organization’s adherence to regulatory and audit standards.

Course Information	Details
Credit Hours	6
Total Units	18
GLH (Guided Learning Hours)	72

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Unit Title	Credits	GLH
Introduction to HACCP and Food Safety Management Systems	3	12
Identifying and Assessing Food Safety Hazards	3	12
Critical Control Points (CCPs) and Contamination Control	3	12
Foodborne Pathogens and Contamination Prevention	3	12
Chemical Contaminants and Allergen Control	3	12
HACCP Documentation, Auditing, and Compliance	3	12

Upon completion of this program, learners will be able to:

Unit 1: Foundations of HACCP and Food Safety Systems

Demonstrate a firm grasp of HACCP’s core principles and their critical role in food safety management.
Articulate how HACCP integrates with comprehensive food safety systems to proactively prevent contamination.
Analyze global food safety regulations and describe how a HACCP framework ensures compliance.

Unit 2: Hazard Identification and Risk Evaluation

Identify and classify biological, chemical, and physical hazards throughout food production and handling.
Perform systematic hazard assessments to evaluate the risk level of each identified hazard.
Apply analytical techniques to determine the severity and probability of contamination risks, enabling proactive management.

Unit 3: Critical Control Points and Contamination Mitigation

Pinpoint Critical Control Points (CCPs) within a process where contamination must be prevented or eliminated.
Design and execute effective monitoring procedures to maintain control at each CCP.
Establish and enforce critical limits that ensure contamination is effectively controlled at every CCP.

Unit 4: Microbiological Hazards and Contamination Prevention

Recognize major foodborne pathogens and understand their impact on food contamination.
Implement methods to prevent pathogen contamination, including sanitation protocols, temperature management, and hygiene practices.
Apply preventive measures to reduce microbial risks in food processing and storage environments.

Unit 5: Chemical Hazards and Allergen Management

Understand the risks posed by chemical contaminants, such as pesticides, heavy metals, and food allergens.
Implement strategies to control chemical contamination and prevent allergen cross-contact during production.
Develop and execute allergen management practices to safeguard consumer health and prevent allergic reactions.

Unit 6: System Verification, Compliance, and Continuous Improvement

Develop and maintain precise documentation and records to demonstrate HACCP compliance.
Conduct internal audits to verify the effectiveness of contamination control measures and food safety protocols.
Implement ongoing monitoring and continuous improvement processes to keep HACCP systems aligned with evolving regulations and industry standards.

This certificate is ideally suited for:

Food safety specialists within production, manufacturing, and processing sectors seeking to deepen their expertise in contamination control.
Quality assurance managers and food safety supervisors charged with overseeing HACCP systems and upholding stringent food safety standards.
Compliance officers and internal auditors aiming to strengthen their competency in food safety risk management and contamination-focused evaluations.
Personnel in food manufacturing or processing facilities who wish to enhance their practical understanding of foodborne hazards and preventive strategies.
Food production and operations managers focused on equipping their teams with current best practices in contamination control and HACCP implementation.
Health and safety practitioners with responsibilities for managing food safety and contamination risks in production settings.
Career-focused professionals looking to advance in the food safety field by earning a comprehensive credential in HACCP-based contamination management.
Individuals committed to maintaining current knowledge of evolving regulations and industry best practices for preventing contamination in their operations.

Certificate in Food Safety Supervision

In the worldwide food sector, the capacity to recognize and manage food safety risks is fundamental for safeguarding public well-being and maintaining product quality. The ICSPS Certificate in Food Safety Supervision is an internationally recognized program created to provide food industry personnel with the focused skills and authority needed to lead safety initiatives, oversee compliance, and manage daily food handling operations.

Built on globally established food safety principles, this certification delivers the critical knowledge required to prevent foodborne illness, ensure adherence to regulations, and uphold consistent standards in any food service or retail environment. Whether you work in catering, hospitality, retail, or food service, this credential is a decisive step toward fostering a culture of safety and accountability.

The ICSPS Certificate in Food Safety Supervision provides a comprehensive overview of key supervisory responsibilities, including monitoring hygiene practices, implementing safety protocols, training staff, and conducting inspections. Participants will learn how to apply systematic approaches to hazard prevention, temperature control, allergen management, and cleaning procedures within their specific operational setting. The training emphasizes practical application, using real-world scenarios to build confidence and decision-making skills.

The curriculum aligns with international food safety codes and local regulatory frameworks, ensuring that learners are prepared to meet both legal requirements and consumer expectations. It also covers emerging supervisory challenges, such as managing remote teams, overseeing digital record-keeping, and responding to incidents.

This program is particularly valuable for shift leaders, kitchen managers, food service supervisors, compliance coordinators, and aspiring safety officers who aim to formalize their leadership role in food safety. Upon successful completion, participants will receive a respected certification that confirms their supervisory competence, supports career advancement, and reinforces the safety and reliability of their establishment.

Course Information	Details
Credit Hours	6
Total Units	18
GLH (Guided Learning Hours)	72

To apply for this ICSPS course, please ensure you meet the following prerequisites:

Minimum Age: All candidates must be 18 years or older.

Education: A high school diploma or an equivalent qualification is required. Possessing an academic or professional background in a relevant field is considered beneficial for the course.

Unit Title	Credits	GLH
rinciples of Food Safety Supervision and Leadership	3	12
Microbiological, Chemical, and Physical Hazard Identification	3	12
Implementing and Monitoring Food Safety Controls	3	12
Allergen Management and Communication Protocols	3	12
Cleaning, Sanitation, and Pest Control Management	3	12
Incident Management, Documentation, and Continuous Improvement	3	12

Upon successful completion of this program, participants will be able to:

Unit 1: Principles of Food Safety Supervision and Leadership

Explain the core responsibilities and legal duties of a food safety supervisor in maintaining public health.
Apply leadership principles to foster a positive food safety culture within a team or establishment.
Identify and communicate the key regulatory frameworks and standards relevant to food safety supervision.

Unit 2: Microbiological, Chemical, and Physical Hazard Identification

Identify common biological, chemical, and physical hazards present in food service and retail environments.
Assess the risk level associated with different hazards based on likelihood and severity.
Implement proactive measures to control hazards at critical stages of food receipt, storage, preparation, and service.

Unit 3: Implementing and Monitoring Food Safety Controls

Establish and monitor critical control points for time, temperature, cross-contamination, and personal hygiene.
Develop and execute routine monitoring procedures, including temperature checks and visual inspections.
Train and guide team members on correct food handling procedures and the importance of compliance.

Unit 4: Allergen Management and Communication Protocols

Identify major food allergens and the risks associated with cross-contact.
Implement effective allergen control procedures from supplier to consumer.
Develop clear communication strategies to accurately inform customers and staff about allergen information.

Unit 5: Cleaning, Sanitation, and Pest Control Management

Design, implement, and evaluate effective cleaning and sanitation schedules for all areas and equipment.
Select and use cleaning chemicals safely and in accordance with manufacturer and regulatory guidelines.
Identify signs of pest activity and implement integrated pest management principles to maintain a hygienic environment.

Unit 6: Incident Management, Documentation, and Continuous Improvement

Lead the response to food safety incidents, including suspected contamination or customer illness, by following established protocols.
Maintain accurate and legally compliant records for training, temperature logs, cleaning schedules, and incident reports.
Conduct internal audits and reviews to identify areas for improvement and ensure the ongoing effectiveness of the food safety management system.

This course is designed for:

Shift leaders, kitchen managers, and senior food handlers ready to step into a formal supervisory role with food safety accountability.
New or aspiring food safety supervisors seeking the recognized certification required by many local regulations and employers.
Catering and hospitality managers who need comprehensive knowledge to oversee safety standards across their operations.
Quality and compliance officers in food service or retail who are responsible for auditing and maintaining daily safety protocols.
Business owners and operators of food establishments who must understand supervisory practices to ensure compliance and protect their brand.
Career-focused food industry professionals aiming to validate their expertise, enhance their leadership credentials, and advance into management positions.

Certification & Verification

Each module in this certification is assessed internally by an accredited training provider and subsequently verified externally by ICSPS. The program employs a criterion-referenced assessment model, guaranteeing that participants achieve all defined learning objectives.

To earn a passing grade for a module, candidates must submit evidence that is valid, comprehensive, and genuine, demonstrating full mastery of the required outcomes and adherence to the established assessment standards. An assigned Assessor evaluates this evidence to confirm the learner meets the necessary proficiency levels.

Assessors are required to keep a detailed and transparent record of the evaluation process, clearly documenting the rationale behind their decisions. This ensures accountability, consistency, and strict adherence to all quality assurance protocols.

Food Safety

Offered Courses

Level 1 Award in Food Safety

Level 2 Award in Food Safety

Level 3 Award in Food Safety

Certificate in HACCP Heavy Metal Hazards

Certificate in HACCP Chemical Storage and Handling

Certificate in HACCP for Processors and Manufacturers

Certificate in HACCP for Retail Food Establishments

Certificate in HACCP Food Contamination

Certificate in Food Safety Supervision

Certification & Verification

Menu

Quick Links

Information

Copyright © 2025 ICSPS.UK | Made by Hassan Ali at Upsol Technologies