This comprehensive course covers general food safety training plus additional subjects including the required food safety training listed in the MPI’s Simply Safe and Suitable template FCP (version S39-00005). 

Note that version 5 was first released in August 2025 and comes into effect as the required version on 30 April 2026.  All the changes are fully explained in the course.

In the template FCP  the manager/person responsible in your food business needs to ensure that all staff and visitors know what to do to meet the relevant requirements in your plan for:

1. Health and hygiene;
2. Dealing with high risk foods that could make people sick;
3. Cleaning and Sanitising;
4. Safely sourcing and receiving food;
5. Keeping foods separate in the food preparation area (including, managing allergens, keeping raw/uncooked food away from cooked food, and managing chemicals and poisons);
6. Other procedures which are specific to your food business;
7. Managing customer complaints;
8. What to do when something goes wrong;
9. Managing food recalls.

The list of required training does not follow the same order in the template and so I have focussed on the template contents itself as this will help the student understand the template and in particular how they can then go onto learn any specialised procedures that are specific to their food business. 

The course also includes introductory lessons on the origins of how the new food laws were developed, an introduction to essential food safety principles.

After the template sections there are a series of four lessons looking at the most common/problematic bugs that can cause food illnesses.

Following that section there is a new section I have added of eight lessons taken from my Advanced Hand Hygiene Course.  Poor hand hygiene is probably the most significant cause of both food-borne and infectious diseases.

There is a section focussed on managing risks using HACCP, including the MPI simulated recall guidance, and the need to keep records.

Finally there is a revision lesson and take home message.

Note that this is a very comprehensive course and you do need to allow plenty of time to go through it to and get your certificate at the end.  But you can comfortably complete the course over a few days.

The course is totally on-line (no classes to attend!), so you can learn at work, home whenever or wherever suits.

Each lesson has a short quiz.  There is no time limit on the quizzes and you make as many attempts as you need to pass.

The certificates issued acknowledge the achievement earned and when signed by the certificate holder it conveys to that person and to their customers a sense of continuing pride and commitment in providing a high standard of food safety. 

This signing by the certificate holder also reflects and supports the MPI template and National Programme guides on both Knowing AND Doing.

The course also covers the risk management focus on food safety as legally required in the Food Act 2014 and Food Regulations 2015 which are based on HACCP.

This is critically important as the Food Act 2014 states that one of its main purposes is to achieve the safety and suitability of food for sale and the way this is achieved is based on the risk management principles of HACCP.

This course really goes a long way to help food businesses and their staff to achieve this fundamental legal purpose. but just as importantly foster a sense of pride and commitment by staff when preparing food.