- 1 year
- Intermediate
- Course Certificate
- Number of Units18
- Number of Quizzes0
- 8 hours, 43 minutes Gift this course
Course Curriculum
Supervising Food Safety in Catering | |||
Module 01: Food Safety – An Introduction | 00:26:00 | ||
Module 02: Supervision of Food Safety | 00:34:00 | ||
Module 03: Food Safety Legislation | 00:31:00 | ||
Module 04: Food Safety Management System | 00:41:00 | ||
Module 05: Food Safety Management Tools | 00:27:00 | ||
Module 06: Microbiology | 00:25:00 | ||
Module 07: Contamination Hazards | 00:26:00 | ||
Module 08: Controlling Contamination | 00:36:00 | ||
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness | 00:29:00 | ||
Module 10: Food Poisoning (Non-Bacterial) | 00:29:00 | ||
Module 11: Personal Hygiene | 00:27:00 | ||
Module 12: Food and Temperature Control | 00:31:00 | ||
Module 13: Checking, Verifying and Recording Temperature | 00:22:00 | ||
Module 14: Food Spoilage and Preservation | 00:35:00 | ||
Module 15: Food Premises and Equipment: The Design and Construction | 00:30:00 | ||
Module 16: Waste Disposal, Cleaning and Disinfection | 00:32:00 | ||
Module 17: Pest Management | 00:27:00 | ||
Module 18: Food Safety Training for the Staff | 00:15:00 |
Course Ratings
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