Global Certificate in Sustainable Food Service Hygiene Practices
-- viewing nowThe Global Certificate in Sustainable Food Service Hygiene Practices is a comprehensive course designed to empower food service professionals with essential skills for career advancement. This course highlights the importance of sustainable hygiene practices, addressing the growing industry demand for environmentally-friendly and socially responsible food service operations.
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Course Details
• Fundamentals of Sustainable Food Service: An introduction to sustainable food service practices, including the definition and importance of sustainability in the food service industry. This unit covers the basic principles of sustainable food service operations and hygiene practices. • Food Safety and Sanitation: An in-depth exploration of the food safety and sanitation practices required to maintain a clean and hygienic food service operation. This unit covers topics such as proper food handling, storage, and preparation, as well as personal hygiene for food service workers. • Water and Energy Conservation: An examination of the steps that food service operations can take to conserve water and energy. This unit covers topics such as efficient appliance use, water-saving measures, and renewable energy sources. • Waste Reduction and Management: A discussion of the strategies for reducing and managing waste in food service operations. This unit covers topics such as composting, recycling, and waste reduction through sourcing and menu planning. • Sustainable Sourcing: An exploration of sustainable sourcing practices for food service operations. This unit covers topics such as local and organic food sourcing, ethical supply chains, and fair trade practices. • Sustainable Menu Planning: An examination of how to create sustainable menus for food service operations. This unit covers topics such as plant-forward menu planning, reducing food waste, and seasonal menu options. • Communication and Training: An exploration of the importance of effective communication and training in implementing sustainable food service hygiene practices. This unit covers topics such as staff training, customer communication, and stakeholder engagement.
Career Path
Entry Requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course Status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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