Course Description
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Introduction to Food Safety
00:07:00
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Roles and Responsibilities of a Food Supervisor and Policies
00:06:00
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Laws and Legislation
00:08:00
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Introduction to Food Safety Management Systems (FSMS) and HACCP
00:06:00
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Implementation and Tools of FSMS
00:06:00
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Food Poisoning Causes
00:07:00
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Detecting and Preventing Contamination
00:07:00
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Hazard Control
00:05:00
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Food Poisoning in Detail and Illnesses
00:06:00
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Food Toxins and their Prevention
00:07:00
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Food Handling Risks and Practices
00:05:00
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Temperature Control
00:06:00
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Recording Temperatures
00:04:00
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Spoilt Food and its Prevention
00:08:00
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Design Aspects of Food Premises
00:07:00
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Waste Disposal, Cleaning and Disinfection
00:06:00
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Pest Management
00:06:00
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Training and Supervising Staff Effectively
00:05:00
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