The Food Hygiene and Safety Management is a wonderful learning opportunity for anyone who has a passion for this topic and is interested in enjoying a long career in the relevant industry. It’s also for anyone who is already working in this field and looking to brush up their knowledge and boost their career with a recognised certification.
This Food Hygiene and Safety Management consists of several modules that take around 2 hours to complete. The course is accompanied by instructional videos, helpful illustrations, how-to instructions and advice.
The course is offered online at a very affordable price. That gives you the ability to study at your own pace in the comfort of your home. You can access the modules from anywhere and from any device.
Why choose this course
- Earn a free e-certificate upon successful completion.
- Accessible, informative modules taught by expert instructors
- Study in your own time, at your own pace, through your computer tablet or mobile device
- Benefit from instant feedback through mock exams and multiple-choice assessments
- Get 24/7 help or advice from our email and live chat teams
- Full Tutor Support on Weekdays
The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.
You are taught through a combination of
- Video lessons
- Online study materials
- Mock exams
- Multiple-choice assessment
Upon successful completion of the course, you will be able to obtain your course completion e-certificate free of cost. Print copy by post is also available at an additional cost of £9.99 and PDF Certificate at £4.99.
|Prologue: The importance of food safety|
|Prologue: The importance of food safety||00:02:00|
|Structure and equipment||00:07:00|
|Cleaning and disinfection||00:07:00|
|Hazard Analysis and Critical Control Points: an introduction|
|Introduction to HACCP||00:05:00|
|Principle 1. Identify Hazards and Controls|
|Physical, allergenic and chemical contamination||00:06:00|
|Principle 2: Identify Critical Control Points|
|Identify Critical Control Points||00:03:00|
|Principle 3: Establish critical limits|
|Establish critical limits||00:05:00|
|Principle 4: Implement monitoring of CCP's|
|Principle 4: Implement monitoring of CCP’s||00:02:00|
|Principle 5: Establish corrective actions|
|Principle 5: Establish corrective actions||00:02:00|
|Principle 6: Verification|
|An introduction to verification.||00:02:00|
|Verification: Monitoring complaints (food poisoning).||00:07:00|
|Verification: Internal Audits||00:10:00|
|Principle 7: Documentation|
|Principle 7: Documentation||00:02:00|
|The Supervisors Role in Food Safety|
|The Supervisors Role in Food Safety||00:01:00|
|Food Safety Law|
|Food Safety Law||00:08:00|
|Course Summary and revision|
|Course summary and revision||00:17:00|
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