- 1 year
- Intermediate
- Course Certificate
- Number of Units18
- Number of Quizzes2
- 2 hours, 54 minutes Gift this course
Course Curriculum
Food Safety & Hygiene Management for Supervisor | |||
Module 1: Introduction to Food Safety | 00:07:00 | ||
Module 2: Roles and Responsibilities of a Food Supervisor and Policies | 00:06:00 | ||
Module 3: Laws and Legislation | 00:08:00 | ||
Module 4: Introduction to Food Safety Management Systems (FSMS) and HACCP | 00:06:00 | ||
Module 5: Implementation and Tools of FSMS | 00:06:00 | ||
Module 6: Food Poisoning Causes | 00:07:00 | ||
Module 7: Detecting and Preventing Contamination | 00:07:00 | ||
Module 8: Hazard Control | 00:05:00 | ||
Module 9: Food Poisoning in Detail and Illnesses | 00:06:00 | ||
Module 10:Food Toxins and their Prevention | 00:07:00 | ||
Module 11: Food Handling Risks and Practices | 00:05:00 | ||
Module 12: Temperature Control | 00:06:00 | ||
Module 13: Recording Temperatures | 00:04:00 | ||
Module 14:Spoilt Food and its Prevention | 00:08:00 | ||
Module 15: Design Aspects of Food Premises | 00:07:00 | ||
Module 16: Waste Disposal, Cleaning and Disinfection | 00:06:00 | ||
Module 17: Pest Management | 00:08:00 | ||
Module 18: Training and Supervising Staff Effectively | 00:05:00 | ||
Mock Exam | |||
Mock Exam – Food Safety & Hygiene Management for Supervisor | 00:30:00 | ||
Final Exam | |||
Final Exam – Food Safety & Hygiene Management for Supervisor | 00:30:00 |
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