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Introduction | |||
Introduction | 00:03:00 | ||
Delivery: area of focus contamination | |||
Contamination | 00:04:00 | ||
Back up storage: area of focus direct cross contamination | |||
Back up storage: area of focus sources direct cross contamination and fridges. | 00:03:00 | ||
Back up storage: Area of focus requirements for bacterial growth | |||
Back up storage: Area of focus requirements for bacterial growth | 00:05:00 | ||
A recap and tips for fridge safety | 00:02:00 | ||
Back up storage tasks | 00:01:00 | ||
Preparation: Area of focus indirect cross contamination | |||
An introduction to indirect cross contamination | 00:01:00 | ||
Examples of indirect cross contamination | 00:02:00 | ||
Cross contamination controls | 00:02:00 | ||
Preparation: Area of focus personal hygiene. | |||
Personal Hygiene Exercise | 00:01:00 | ||
Personal Hygiene standards and risks of poor hygiene | 00:05:00 | ||
Hand washing task | 00:01:00 | ||
Preparation: Area of focus food poisoning | |||
Introduction to food poisoning | 00:02:00 | ||
Food Poisoning symptoms exercise | 00:04:00 | ||
Course recap | 00:05:00 | ||
The affect of temperature on bacteria | |||
The affect of temperature on bacteria | 00:05:00 | ||
Focus on temperature | 00:04:00 | ||
Introducing the temperature task | 00:01:00 | ||
A reminder of the turkey | 00:01:00 | ||
Service; areas of focus buffets and allergens | |||
Buffet temperatures | 00:03:00 | ||
Allergens | 00:06:00 | ||
Allergens: an update in legislation | 00:01:00 | ||
Allergen and buffet task | 00:01:00 | ||
A food safety audit: Area of focus pest control | |||
Examples of pests | 00:03:00 | ||
Reducing the risk of pests | 00:02:00 | ||
Pest task | 00:01:00 | ||
A food safety audit; Area of focus structure 2 lectures | |||
Examining the structure | 00:04:00 | ||
A structural task | 00:01:00 | ||
A food safety audit: area of focus cleaning and disinfection. | |||
Cleaning and disinfection definitions | 00:03:00 | ||
Checking your standards | 00:01:00 | ||
Cleaning task | 00:01:00 | ||
Paper work and revision | |||
Due Diligence | 00:02:00 | ||
Paper work and revision | 00:01:00 | ||
A final goodbye | 00:01:00 | ||
Resources | |||
Resources – Food Hygiene And Safety In Catering | 00:00:00 | ||
Assignment | |||
Assignment – Food Hygiene and Safety in Catering | 2 days, 11 hours | ||
Order Your Certificate | |||
Order your Certificate QLS | 00:00:00 |
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There are no specific prerequisites for this course, nor are there any formal entry requirements. All you need is an internet connection, a good understanding of English and a passion for learning for this course.
You have the flexibility to access the course at any time that suits your schedule. Our courses are self-paced, allowing you to study at your own pace and convenience.
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.
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