A Level in Economics – Online Course
Introduction The A Level Economics course will help students to develop …
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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
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Free
Prevent Duty (Extremism, Radicalisation and Terrorism)
Intelligence indicates that further terrorist attacks in our country …
What you'll learn
Introduction to the Course
What is Prevent?
Prevent Objectives
Delivering Prevent with a Risk-Based Approach
Extremism, Radicalisation and Terrorism
What Should You Do If You Are Concerned?
The Channel Process
British Values
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Infection Control
This course is fully accredited by the internationally recognized agency …
What you'll learn
The course structure
Infection prevention and control, and the impact of infection
The different microorganisms
How bacteria are transmitted
The Chain of Infection
The control and prevention of infection
Cleaning & Decontamination
