Course Curriculum
Module 01: Introduction to Food Safety and the Law | |||
Introduction to Food Safety and the Law | 00:27:00 | ||
Module 02: Bacteria and Microbiological Hazards | |||
Bacteria and Microbiological Hazards | 00:27:00 | ||
Module 03: Physical, Chemical and Allergenic Hazards | |||
Physical, Chemical and Allergenic Hazards | 00:28:00 | ||
Module 04: Food Poisoning and Control Measures | |||
Food Poisoning and Control Measures | 00:24:00 | ||
Module 05: Food Spoilage and Food Storage | |||
Food Spoilage and Food Storage | 00:20:00 | ||
Module 06: Personal Hygiene | |||
Personal Hygiene | 00:25:00 | ||
Module 07: HACCP and Food Premises | |||
HACCP and Food Premises | 00:20:00 | ||
Module 08: Cleaning | |||
Cleaning | 00:15:00 | ||
Module 09: 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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