Achieving Food Hygiene Rating Level 5
This course is fully accredited by the internationally recognized agency …
What you'll learn
Food Hygiene Ratings – An Introduction
Scoring Criteria
Appeals
Safer Food Better Business (SFBB)
E.Coli
Good Hygiene Structure and Cleaning
Level 1 Food Safety – Catering
This course is fully accredited by the internationally recognized agency …
What you'll learn
Module 1: Food Safety Legislation
Introduction
1:09
What is Food Safety?
Food Safety Legislation
Corporate Liability and Due Diligence Defense
HACCP Principles
Pre-requisites
Premises Hygiene Standards
Personal Hygiene
Cross Contamination and Reporting
Food Safety Enforcement Action
Module 2: Hazards from Delivery to Service
Hazards from delivery to service
Contamination hazards
Micro-organisms
Foodborne diseases, causes, symptoms and illnesses
Food poisoning sources, causes, symptoms and illnesses
Food packaging and containment
Food poisoning – its control and prevention
Delivery
Principles of safe storage
Preservation methods
Temperature control
Cooking, hot holding and re-heating
Food premises and equipment
Safe storage and use of chemicals
Safe cleaning and disinfection
Food Pests
Premises
Personal hygiene
Level 1 Food Safety – Manufacturing
This course is fully accredited by the internationally recognized agency …
What you'll learn
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Level 1 Food Safety – Retail
This course is fully accredited by the internationally recognized agency …
What you'll learn
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Level 2 Food Safety – Manufacturing
This course is fully accredited by the internationally recognized agency …
What you'll learn
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Featured
Supervising Food Safety – Level 3
This course is fully accredited by the internationally recognized agency …
What you'll learn
Introduction to Food Safety
Description
Introduction and Definitions
Development of Food Safety
High-risk Foods
Raw Foods
Low-risk Foods
Benefits of Good Food Safety Practices
Food Poisoning, Spoilage & Preservation
Food Poisoning
Prevention of Food Poisoning
Food Spoilage
Food Preservation
Foodborne Disease
Microbiology
Basic Bacteriology
Basic Needs
Controls
Environmental Needs
Microbiological Hazards & Controls
Microbiological hazards
Sources, vehicles and routes
Chemical Hazards, Controls & Prevention
Allergen Hazards & Controls
Physical Hazards & Controls
Personal Hygiene
Design and Use of Food Premises and Equipment
Cleaning & Disinfection
Pests & Pest Management
HACCP & FSMS
Implementation of HACCP
7 Principles of Hazard Control
Food Safety Legislation & Enforcement
Final Test
