- 1 year
- Intermediate
- Course Certificate
- Number of Units9
- Number of Quizzes0
- 3 hours, 44 minutes Gift this course
Course Curriculum
Module 01: Introduction to Food Safety and the Law | |||
Introduction to Food Safety and the Law | 00:26:00 | ||
Module 02: Bacteria and Microbiological Hazards | |||
Bacteria and Microbiological Hazards | 00:28:00 | ||
Module 03: Physical, Chemical and Allergenic Hazards | |||
Physical, Chemical and Allergenic Hazards | 00:22:00 | ||
Module 04: Food Poisoning and Control Measures | |||
Food Poisoning and Control Measures | 00:23:00 | ||
Module 05: Food Spoilage and Food Storage | |||
Food Spoilage and Food Storage | 00:32:00 | ||
Module 06: Personal Hygiene | |||
Personal Hygiene | 00:26:00 | ||
Module 07: HACCP and Food Premises | |||
HACCP and Food Premises | 00:31:00 | ||
Module 08: Cleaning | |||
Cleaning | 00:25:00 | ||
Module 09: Reopening and Adapting Your Food Business During COVID-19 | |||
Reopening and Adapting Your Food Business During COVID-19 | 00:11:00 |
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