Food Handler Certification 4 Sections57 LessonsLifetime Access
Curriculum
- 4 Sections
- 57 Lessons
- Lifetime Access
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- Food Handler Certification18 Items
- 1.1Module 01: Introduction to Food Safety
- 1.2Module 02: Roles and Responsibilities of a Food Supervisor and Policies
- 1.3Module 03: Laws and Legislation
- 1.4Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP
- 1.5Module 05: Implementation and Tools of FSMS
- 1.6Module 06: Food Poisoning Causes
- 1.7Module 07: Detecting and Preventing Contamination
- 1.8Module 08: Hazard Control
- 1.9Module 09: Food Poisoning in Detail and Illnesses
- 1.10Module 10:Food Toxins and their Prevention
- 1.11Module 11: Food Handling Risks and Practices
- 1.12Module 12: Temperature Control
- 1.13Module 13: Recording Temperatures
- 1.14Module 14:Spoilt Food and its Prevention
- 1.15Module 15: Design Aspects of Food Premises
- 1.16Module 16: Waste Disposal, Cleaning and Disinfection.
- 1.17Module 17: Pest Management.
- 1.18Module 18: Training and Supervising Staff Effectively.
- Food Science8 Items
- Level 3 HACCP for Managers and Supervisors16 Items
- 3.1Introduction to HACCP
- 3.2HACCP and Food Safety Legislation
- 3.3Food Safety Hazards
- 3.4Planning a HACCP System
- 3.5Creating the HACCP System
- 3.6Principle 1 – Hazard Analysis
- 3.7Principle 2 – Critical Control Points
- 3.8Principle 3 – Critical Limits
- 3.9Principle 4 – Monitoring Critical Control Points
- 3.10Principle 5 – Corrective Action
- 3.11Principle 6 – Verification of the HACCP System
- 3.12Principle 7 – Documentation
- 3.13Implementing the HACCP System
- 3.14HACCP Alternatives
- 3.15Monitoring and Verification
- 3.16Food Safety Auditing
- Catering & Cooking Culinary15 Items
- 4.1Module 01: Introduction to Culinary Arts
- 4.2Module 02: Knife Skills and Basic Techniques
- 4.3Module 03: Stocks, Sauces, and Soups
- 4.4Module 04: Culinary Foundations: Vegetables and Fruits
- 4.5Module 05: Culinary Foundations: Meat, Poultry, and Seafood
- 4.6Module 06: Culinary Foundations: Grains, Legumes, and Pasta
- 4.7Module 07: Culinary Techniques: Sautéing, Roasting, and Grilling
- 4.8Module 08: Culinary Techniques: Braising, Stewing, and Steaming
- 4.9Module 09: Baking and Pastry Fundamentals
- 4.10Module 10: International Cuisine
- 4.11Module 11: Menu Planning and Recipe Development
- 4.12Module 12: Food Safety and Sanitation
- 4.13Module 13: Operations Management
- 4.14Module 14: Plating and Presentation Techniques
- 4.15Module 15: Culinary Entrepreneurship and Career Development
Module 02: Roles and Responsibilities of a Food Supervisor and Policies
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