Course Curriculum
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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