HCA Academy

HCA PROFESSIONAL COURSE

Food Safety, HACCP & Allergen Management

Build practical food-safety judgement across hygiene, hazards, time and temperature controls, allergens, HACCP, monitoring, corrective action and traceability.

Start free Lesson 1 Back to Academy

20 lessons · 900 learning screens · English narration and timed captions · English or Arabic display

Hospitality food-safety training scene
Lesson 1 is a free preview. Lessons 2–20 require course access linked to your HCA profile.

COURSE CURRICULUM

Twenty practical lessons

Open Lesson 1 immediately. Paid lessons prompt you to sign in and activate your HCA course code.

  1. Food Safety & Your Professional ResponsibilityFree preview
  2. Food Hazards & Foodborne IllnessCourse access
  3. Personal Hygiene, Handwashing & Illness ReportingCourse access
  4. Preventing Cross-ContaminationCourse access
  5. Time, Temperature & Food ThermometersCourse access
  6. Approved Suppliers, Receiving & Delivery ChecksCourse access
  7. Safe Storage, Labelling & Stock RotationCourse access
  8. Safe Preparation, Thawing & Ingredient HandlingCourse access
  9. Cooking, Cooling & Reheating SafelyCourse access
  10. Safe Holding, Buffets, Banquets & Food DeliveryCourse access
  11. Cleaning, Disinfection & Stewarding OperationsCourse access
  12. Pest Prevention, Waste & Equipment DefectsCourse access
  13. Food Allergies, Intolerances & Ingredient InformationCourse access
  14. Preventing Allergen Cross-ContactCourse access
  15. Managing Allergy Requests & Incident EscalationCourse access
  16. HACCP Foundations, Prerequisites & Process MappingCourse access
  17. Hazard Analysis, Critical Control Points & Critical LimitsCourse access
  18. Monitoring, Deviations & Corrective ActionsCourse access
  19. Validation, Verification, Records & TraceabilityCourse access
  20. Final Review & Practical Food-Safety AssessmentCourse access

Training and competence boundary

Online study and quiz results support learning but do not by themselves prove workplace competence, official accreditation or legal compliance. Follow current property procedures and applicable local authority requirements.