Food Manager Certification & Training Online
Food Manager Certification & Training Online
Build your food safety management knowledge, from safe food handling and staff hygiene to HACCP planning and documentation.
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Overview of Food Manager Training
A clean kitchen is only one part of food safety. What about the temperature of stored food, allergens in an order or the way staff handle deliveries? Managing food safely means understanding how these details work together.
The Food Manager Certification & Training Online course from One Education helps you build that understanding. It is designed for people interested in food management, including those developing their knowledge for catering, hospitality or food-service responsibilities.
You will explore food hazards, foodborne disease, contamination control and allergen safety. The course also covers temperature control, employee health and hygiene, food purchasing, storage, cleaning and pest control.
You will then move into food safety management, including facility design and HACCP Hazard Analysis and Critical Control Points. Separate modules cover HACCP basics and applying its principles to a plan, followed by regulatory compliance and documentation.
This intermediate course includes 5 hours and 21 minutes of learning content, with one year of access. No specialist software, equipment or materials are required.
Enrol today and strengthen your understanding of the food safety practices behind a well-managed food operation.
Learning Outcomes of Food Manager Training
By the end of this course, you will be able to:
- Identify common food safety hazards and the causes of foodborne disease.
- Explain the difference between food spoilage and food safety risks.
- Understand contamination control and allergen safety.
- Explain the role of temperature control in safe food handling.
- Recognise the importance of employee health, hygiene and training.
- Understand safe food purchasing, receiving and storage practices.
- Explain cleaning, sanitising and pest-control principles.
- Recognise how facility design contributes to food safety.
- Understand HACCP principles and how to apply them in a HACCP plan.
- Explain the purpose of food safety records and documentation.
What Does This Food Manager Course Cover?
The course brings together everyday food-handling topics and the systems used to manage them.
Food hazards and contamination
The opening modules introduce food safety, biological hazards, foodborne disease and spoilage. You will also explore contamination control and allergen safety, helping you understand the different risks that food operations need to consider.
Safe food handling and staff practices
The course covers temperature control, employee health and hygiene, staff training, and the purchasing, receiving and storage of food. These topics connect food safety knowledge with activities that take place throughout a food operation.
Cleaning and premises
You will explore cleaning and sanitising, pest control and facility design. This part of the course looks at the working environment alongside the food itself.
HACCP and documentation
The final modules introduce HACCP, explain how its principles apply to a plan, and cover regulatory compliance and documentation. This gives you a clearer view of the management side of food safety.
Who Is This Food Manager Training For?
This course is relevant to people developing knowledge for food-service and management responsibilities, including:
Why Study Food Safety Management?
Food safety involves a series of connected decisions. Receiving a delivery, storing ingredients, keeping work areas clean and handling allergens each require attention. Understanding the connections can help you make better sense of the procedures used in a food workplace.
This food manager training course gives you a structured way to study those topics. You can build your knowledge of individual practices, then explore how HACCP and documentation bring them together within food safety management.
It also provides a starting point for identifying subjects you may wish to study further, such as allergen control or HACCP.
- Aspiring food managers and supervisors.
- Catering and hospitality staff.
- Kitchen staff interested in the management side of food safety.
- Food-business owners seeking a clearer understanding of food safety topics.
- Existing supervisors who want to revisit hygiene, HACCP and documentation.
Certification
Upon successful completion of the course and any required assessments, you may receive a certificate of completion to recognise your participation and understanding of the topics covered.
Key Features of This Food Manager Course
- Online food manager training from One Education.
- Intermediate course level.
- 5 hours and 21 minutes of learning content.
- One year of access to the course.
- Twelve modules covering food safety and management topics.
- Contamination control and allergen safety.
- Employee health, hygiene and training.
- HACCP basics and applying its principles to a HACCP plan.
- Regulatory compliance and food safety documentation.
- No specialist software, equipment or materials required.
Requirements
You do not need specialist software, equipment or materials for this course.
Before starting, consider the Intermediate level and the subjects covered. The curriculum includes food safety fundamentals alongside management topics such as HACCP planning, staff training and regulatory documentation.
Course Duration and Access
The course includes 5 hours and 21 minutes of learning content. This is the total content duration; you may want additional time to take notes, review lessons or revisit unfamiliar topics.
You receive one year of access, giving you time to return to the material as you build your understanding of food safety management.
Career path
Food safety knowledge is relevant across catering, hospitality and food-service operations. This course can support your understanding of topics connected with the following areas of work and further development.
Food-Service Supervision
The modules on employee hygiene, health and training introduce subjects relevant to supervising food-handling activities. They also help connect staff practices with wider food safety responsibilities.
Kitchen and Catering Operations
Temperature control, storage, cleaning and allergen safety relate to everyday kitchen activities. Studying these topics can strengthen your understanding of the procedures used in catering environments.
Food-Business Management
Purchasing, receiving, facility design and documentation bring a broader operational focus. These subjects are useful areas of knowledge for people interested in food-business management.
Further Food Safety Training
The HACCP modules offer a foundation for further study in food safety management. You may also choose to develop specialist knowledge in allergen control, food hygiene or HACCP.
Frequently Asked Questions
Food manager training covers food safety topics relevant to managing food operations. This course includes hazards, hygiene, allergens, temperature control, staff training, HACCP and documentation.
Yes. Food Manager Certification & Training Online is delivered online through One Education, with one year of access to the course.
Yes. It includes HACCP System Basics and Applying HACCP Principles to a HACCP Plan, followed by a module on regulatory compliance and documentation.
The course contains 5 hours and 21 minutes of learning content. Allow extra time if you want to take notes or review particular lessons.
The course is labelled Intermediate. It covers food safety fundamentals alongside management subjects, including employee training, facility design and HACCP planning.
The curriculum includes Contamination Control and Allergen Safety. This sits alongside modules on food hazards, temperature control, cleaning and employee hygiene.
No specialist software, equipment or materials are required. Device and internet requirements should be checked before enrolment.
Course Curriculum
| Food Manager Certification & Training Online | |||
| Introduction to Food Safety | 00:22:00 | ||
| Biohazards, Foodborne Disease, and Food Spoilage | 00:26:00 | ||
| Contamination Control and Allergen Safety | 00:27:00 | ||
| Foods and Temperature Control | 00:24:00 | ||
| Employee Health, Hygiene, and Training | 00:26:00 | ||
| Purchasing, Receiving, and Storing Food | 00:26:00 | ||
| Cleaning and Sanitizing | 00:28:00 | ||
| Pest Control | 00:30:00 | ||
| Facility Design | 00:28:00 | ||
| HACCP System Basics | 00:24:00 | ||
| Applying HACCP Principles to a HACCP Plan | 00:30:00 | ||
| Regulatory Compliance and Documentation | 00:30:00 | ||
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