Course Description
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Food Safety – Introduction00:26:00
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Supervision of Food Safety00:34:00
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Food Safety Legislation00:31:00
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Food Safety Management Systems00:41:00
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Food Safety Management Tools00:27:00
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Microbiology00:25:00
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Contamination Hazards01:01:00
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Controlling Contamination00:36:00
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Bacterial Food Poisoning and Food-Borne Illness00:29:00
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Non-bacterial Food Poisoning00:29:00
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Food and Temperature Control00:31:00
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Checking, Verifying and Recording Temperature00:22:00
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Food Spoilage and Preservation00:35:00
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Food Premises and Equipment: The Design and Construction00:30:00
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Waste Disposal, Cleaning and Disinfection00:06:00
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Pest Management00:26:00
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Food Safety Training for the Staff00:15:00
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