Course Curriculum
Module 01: Introduction to Food Safety and Hygiene | |||
Introduction to Food Safety and Hygiene | 00:11:00 | ||
Module 02: Food Safety Management System and HACCP | |||
Food Safety Management System and HACCP | 00:20:00 | ||
Module 03: Food Safety and Food Hygiene Legislation | |||
Food Safety and Food Hygiene Legislation | 00:18:00 | ||
Module 04: Food Safety Management Tools | |||
Food Safety Management Tools | 00:27:00 | ||
Module 05: Supervision of Food Safety and Hygiene | |||
Supervision of Food Safety and Hygiene | 00:25:00 | ||
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: Basics of Food Allergens | |||
Basics of Food Allergens | 00:13:00 | ||
Module 12: Allergen Guidance for Food Businesses | |||
Allergen Guidance for Food Businesses | 00:22:00 | ||
Module 13: Allergen Guidance for Consumers | |||
Allergen Guidance for Consumers | 00:15:00 | ||
Module 14: Food and Temperature Control | |||
Food and Temperature Control | 00:31:00 | ||
Module 15: Checking, Verifying and Recording Temperature | |||
Checking, Verifying and Recording Temperature | 00:22:00 | ||
Module 16: Food Spoilage and Preservation | |||
Food Spoilage and Preservation | 00:35:00 | ||
Module 17: Food Premises and Equipment: The Design and Construction | |||
Food Premises and Equipment: The Design and Construction | 00:24:00 | ||
Module 18: Waste Disposal, Cleaning and Disinfection | |||
Waste Disposal, Cleaning and Disinfection | 00:32:00 | ||
Module 19: Pest Management | |||
Pest Management | 00:26:00 | ||
Module 20: General Principles of Food Labelling | |||
General Principles of Food Labelling | 00:25:00 | ||
Module 21: Components of a Food Label | |||
Components of a Food Label | 00:20:00 | ||
Module 22: Nutrition Labelling | |||
Nutrition Labelling | 00:20:00 | ||
Module 23: Personal Hygiene | |||
Personal Hygiene | 00:25:00 | ||
Module 24: Food Safety Training for the Staff | |||
Food Safety Training for the Staff | 00:15:00 | ||
Module 25: Reopening and Adapting Your Food Business During COVID-19 | |||
Reopening and Adapting Your Food Business during COVID-19 | 00:16:00 |
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