Module 01: Introduction to Food Safety | |||
Introduction to Food Safety | 00:07:00 | ||
Module 02: Roles and Responsibilities of a Food Supervisor and Policies | |||
Roles and Responsibilities of a Food Supervisor and Policies | 00:06:00 | ||
Module 03: Laws and Legislation | |||
Laws and Legislation | 00:08:00 | ||
Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP | |||
Introduction to Food Safety Management Systems (FSMS) and HACCP | 00:06:00 | ||
Module 05: Implementation and Tools of FSMS | |||
Implementation and Tools of FSMS | 00:06:00 | ||
Module 06: Food Poisoning Causes | |||
Food Poisoning Causes | 00:07:00 | ||
Module 07: Detecting and Preventing Contamination | |||
Detecting and Preventing Contamination | 00:07:00 | ||
Module 08: Hazard Control | |||
Hazard Control | 00:05:00 | ||
Module 09: Food Poisoning in Detail and Illnesses | |||
Food Poisoning in Detail and Illnesses | 00:06:00 | ||
Module 10: Food Toxins and their Prevention | |||
Food Toxins and their Prevention | 00:07:00 | ||
Module 11: Food Handling Risks and Practices | |||
Food Handling Risks and Practices | 00:05:00 | ||
Module 12: Temperature Control | |||
Temperature Control | 00:06:00 | ||
Module 13: Recording Temperatures | |||
Recording Temperatures | 00:04:00 | ||
Module 14: Spoilt Food and its Prevention | |||
Spoilt Food and its Prevention | 00:08:00 | ||
Module 15: Design Aspects of Food Premises | |||
Design Aspects of Food Premises | 00:07:00 | ||
Module 16: Waste Disposal, Cleaning and Disinfection | |||
Waste Disposal, Cleaning and Disinfection | 00:06:00 | ||
Module 17: Pest Management | |||
Pest Management | 00:08:00 | ||
Module 18: Training and Supervising Staff Effectively | |||
Training and Supervising Staff Effectively | 00:05:00 | ||
Mock Exam | |||
Mock Exam – Food Safety and Hygiene Level 3 | 00:20:00 | ||
Final Exam | |||
Final Exam – Food Safety and Hygiene Level 3 | 00:20:00 |
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