How does bacteria spread in food? What is an HACCP system? How do you prevent an outbreak of food poisoning? All these questions and more will be answered in this practical food hygiene and safety compliance training course.
The Food Hygiene, Safety and Hazard Control Training course is designed to provide food handlers in the food, catering and hospitality sector with the practical knowledge and skills to maintain excellent levels of food hygiene and safety for their business.
Become a competent, reliable professional in your field and ensure all staff working in line with food safety regulations, by enrolling in this complete food hygiene compliance training course today.
After studying the course materials of the Food Hygiene, Safety and Hazard Control Training you will be able to take the MCQ test that will assess your knowledge. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.
This Food Hygiene, Safety and Hazard Control Training does not require you to have any prior qualifications or experience. You can just enrol and start learning.
This Food Hygiene, Safety and Hazard Control Training was made by professionals and it is compatible with all PC’s, Mac’s, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.
As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Food Hygiene, Safety and Hazard Control Training is a great way for you to gain multiple skills from the comfort of your home.
Food Hygiene, Safety and Hazard Control Training | |||
Food Safety – Introduction | 00:30:00 | ||
Supervision of Food Safety | 00:37:00 | ||
Food Safety Legislation | 00:34:00 | ||
Food Safety Management Systems | 00:44:00 | ||
Food Safety Management Tools | 00:30:00 | ||
Microbiology | 00:28:00 | ||
Contamination Hazards | 00:28:00 | ||
Controlling Contamination | 00:39:00 | ||
Bacterial Food Poisoning and Food-Borne Illness | 00:32:00 | ||
Non-bacterial Food Poisoning | 00:32:00 | ||
Personal Hygiene | 00:30:00 | ||
Food and Temperature Control | 00:34:00 | ||
Checking, Verifying and Recording Temperature | 00:25:00 | ||
Checking, Verifying and Recording Temperature | 00:25:00 | ||
Food Spoilage and Preservation | 00:38:00 | ||
Food Premises and Equipment The Design and Construction | 00:35:00 | ||
Waste Disposal, Cleaning and Disinfection | 00:35:00 | ||
Pest Management | 00:29:00 | ||
Food Safety Training for the Staff | 00:29:00 | ||
Level 2 HACCP Training | |||
Introduction to HACCP and Legislation | 00:30:00 | ||
Food Safety Microbiological Hazards | 00:45:00 | ||
Food Safety: Allergenic, Chemical & Physical Hazards | 00:25:00 | ||
HACCP Prerequisites, Preliminary Steps and Creation of HACCP System | 00:20:00 | ||
The Seven HACCP Principles Explained | 00:40:00 | ||
Mock Exam | |||
Mock Exam – Food Hygiene, Safety and Hazard Control Training | 00:20:00 | ||
Fiinal Exam | |||
Final Exam – Food Hygiene, Safety and Hazard Control Training | 00:20:00 |
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