Course Description
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Introduction to Food Safety00:07:00
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Roles and Responsibilities of a Food Supervisor and Policies00:06:00
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Laws and Legislation00:08:00
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Introduction to Food Safety Management Systems (FSMS) and HACCP00:06:00
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Implementation and Tools of FSMS00:06:00
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Food Poisoning Causes00:07:00
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Detecting and Preventing Contamination00:07:00
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Hazard Control00:05:00
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Food Poisoning in Detail and Illnesses00:06:00
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Food Toxins and their Prevention00:07:00
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Food Handling Risks and Practices00:05:00
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Temperature Control00:06:00
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Recording Temperatures00:04:00
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Spoilt Food and its Prevention00:08:00
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Design Aspects of Food Premises00:07:00
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Waste Disposal, Cleaning and Disinfection00:06:00
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Pest Management00:06:00
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Training and Supervising Staff Effectively00:05:00
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