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| Food Safety Management - Level 3 | |||
| Module 01: Food Safety – An Introduction | |||
| Introduction to Food Safety and Hygiene | 00:11:00 | ||
| Module 02: Supervision of Food Safety | |||
| Supervision of Food Safety and Hygiene | 00:25:00 | ||
| Module 03: Food Safety Legislation | |||
| Food Safety Legislation | 00:31:00 | ||
| Module 04: Food Safety Management System | |||
| Food Safety Management System and HACCP | 00:20:00 | ||
| Module 05: Food Safety Management Tools | |||
| Food Safety Management Tools | 00:27:00 | ||
| Module 06: Microbiology | |||
| Microbiology | 00:25:00 | ||
| Module 07: Contamination Hazards | |||
| Contamination Hazards | 00:26:00 | ||
| Module 08: Controlling Contamination | |||
| Controlling Contamination | 00:36:00 | ||
| Module 09: Food Poisoning (Bacterial) and Food-Borne Illness | |||
| Bacterial Food Poisoning and Food-Borne Illness | 00:29:00 | ||
| Module 10: Food Poisoning (Non-Bacterial) | |||
| Food Poisoning (Non-Bacterial) | 00:29:00 | ||
| Module 11: Personal Hygiene | |||
| Personal Hygiene | 00:25:00 | ||
| Module 12: Food and Temperature Control | |||
| Food and Temperature Control | 00:31:00 | ||
| Module 13: Checking, Verifying and Recording Temperature | |||
| Checking, Verifying and Recording Temperature | 00:22:00 | ||
| Module 14: Food Spoilage and Preservation | |||
| Food Spoilage and Preservation | 00:35:00 | ||
| Module 15: Food Premises and Equipment: The Design and Construction | |||
| Food Premises and Equipment: The Design and Construction | 00:24:00 | ||
| Module 16: Waste Disposal, Cleaning and Disinfection | |||
| Waste Disposal, Cleaning and Disinfection | 00:32:00 | ||
| Module 17: Pest Management | |||
| Pest Management | 00:26:00 | ||
| Module 18: Food Safety Training for the Staff | |||
| Food Safety Training for the Staff | 00:15:00 | ||
| Level 3 HACCP Training | |||
| Module 01: An Introduction to HACCP | |||
| An Introduction to HACCP | 00:15:00 | ||
| Module 02: HACCP and Food Safety Legislation | |||
| HACCP and Food Safety Legislation | 00:25:00 | ||
| Module 03: Food Safety Hazards | |||
| Food Safety Hazards | 00:52:00 | ||
| Module 04: Planning a HACCP System | |||
| Planning a HACCP System | 00:34:00 | ||
| Module 05: Creating the HACCP System | |||
| Creating the HACCP System | 00:14:00 | ||
| Module 06: Principle 1 – Hazard Analysis | |||
| Principle 01 Hazard Analysis | 00:15:00 | ||
| Module 07: Principle 2 – Critical Control Points | |||
| Principle 02 Critical Control Point Identification | 00:11:00 | ||
| Module 08: Principle 3 – Critical Limits | |||
| Principle 3: Critical Limits | 00:18:00 | ||
| Module 09: Principle 4 – Monitoring Critical Control Points | |||
| Principle 4: Monitoring Critical Control Points | 00:16:00 | ||
| Module 10: Principle 5 – Corrective Action | |||
| Principle 5: Corrective Action | 00:20:00 | ||
| Module 11: Principle 6 – Verification of the HACCP System | |||
| Principle 6: Verification of the HACCP System | 00:29:00 | ||
| Module 12: Principle 7 – Documentation | |||
| Principle 7: Documentation | 00:21:00 | ||
| Module 13: Implementing the HACCP System | |||
| Implementing the HACCP System | 00:11:00 | ||
| Module 14: HACCP Alternatives | |||
| HACCP Alternatives | 00:13:00 | ||
| Food Allergen Awareness Training | |||
| Module 01: Basics of Food Allergens | |||
| Basics of Food Allergens | 00:13:00 | ||
| Module 02: Allergen Guidance for Food Businesses | |||
| Allergen Guidance for Food Businesses | 00:22:00 | ||
| Module 03: Allergen Guidance for Consumers | |||
| Allergen Guidance for Consumers | 00:15:00 | ||
| Module 04: Allergic Reactions and Treatments | |||
| Allergic Reactions and Treatments | 00:20:00 | ||
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The Food Safety Bundle combines training in food safety, food allergens, and HACCP. It provides broader knowledge of hygiene, contamination prevention, allergen management, hazard identification, critical control points, monitoring, and responsible food handling.
The bundle can benefit food handlers, kitchen staff, catering employees, hospitality workers, food production teams, supervisors, managers, and individuals seeking a wider understanding of food safety responsibilities.
The bundle covers food hygiene, contamination, personal hygiene, cleaning, temperature control, food storage, food preparation, allergens, cross-contact, hazard identification, HACCP principles, critical control points, monitoring, corrective actions, and record keeping.
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to identifying, evaluating, and controlling food safety hazards at points where control is important for preventing or reducing risks.
HACCP provides a structured way to identify potential hazards and establish controls for managing them. It can help food businesses monitor important stages of their processes and respond appropriately when controls are not working as intended.
Yes. The bundle includes dedicated allergen awareness content covering common allergens, sources of allergen risks, cross-contact, ingredient information, communication, and procedures designed to reduce accidental exposure.
Cross-contamination occurs when harmful microorganisms or other unwanted substances transfer from one food, surface, utensil, person, or environment to another. Appropriate hygiene, cleaning, separation, and handling procedures can help reduce these risks.
For this course, you will have access to the course materials for 1 year only. This means you can review the content as often as you like within the year, even after you've completed the course. However, if you buy Lifetime Access for the course, you will be able to access the course for a lifetime.
Yes, upon successfully completing the course, you will receive a certificate of completion. This certificate can be a valuable addition to your professional portfolio and can be shared on your various social networks.
We want you to have a positive learning experience. If you're not satisfied with the course, you can request a course transfer or refund within 14 days of the initial purchase.
Our platform provides tracking tools and progress indicators for each course. You can monitor your progress, completed lessons, and assessments through your learner dashboard for the course.
If you encounter technical issues or content-related difficulties with the course, our support team is available to assist you. You can reach out to them for prompt resolution.