Food Hygiene and Safety Level 1, 2 & 3 5 Sections52 LessonsLifetime Access
Curriculum
- 5 Sections
- 52 Lessons
- Lifetime Access
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- Food Hygiene and Safety Level 1, 2 & 323 Items
- 1.1Module 01: Introduction to Food Safety9 Minutes
- 1.2Module 02: Food Safety Management Systems (FSMS) and HACCP9 Minutes
- 1.3Module 03: The Principles of HACCP11 Minutes
- 1.4Module 04: Legislation Regarding HACCP10 Minutes
- 1.5Module 05: The Seven Principles of HACCP – Part One11 Minutes
- 1.6Module 06: The Seven Principles of HACCP – Part Two12 Minutes
- 1.7Module 07: The Seven Principles of HACCP – Part Three8 Minutes
- 1.8Module 08: The Seven Principles of HACCP – Part Four12 Minutes
- 1.9Module 09: The Seven Principles of HACCP – Part Five11 Minutes
- 1.10Module 10: The Seven Principles of HACCP – Part Six11 Minutes
- 1.11Module 11: The Seven Principles of HACCP – Part Seven14 Minutes
- 1.12Module 12: Food Safety in Catering9 Minutes
- 1.13Module 13: Management of Food and Beverage Operations17 Minutes
- 1.14Module 14: Allergen Guidance for Food Businesses12 Minutes
- 1.15Module 15: Food Poisoning and Food-Borne Illness9 Minutes
- 1.16Module 16: Food Contamination Prevention9 Minutes
- 1.17Module 17: Microorganisms and Microbiology14 Minutes
- 1.18Module 18: Food Poisoning (Non-Bacterial)19 Minutes
- 1.19Module 19: Temperature Control8 Minutes
- 1.20Module 20: Food Preservation and Processing23 Minutes
- 1.21Module 19: Waste Disposal, Cleaning and Disinfection18 Minutes
- 1.22Module 22: Pest Control and Sanitation6 Minutes
- 1.23Module 23: Staff Training and Development8 Minutes
- Order You Certificate!1 Item
- Leave a Review!1 Item
- HACCP Level 5 Diploma19 Items
- 4.1Module 01: Introduction to HACCP
- 4.2Module 02: HACCP and Food Safety Legislation
- 4.3Module 03: Food Safety Hazards
- 4.4Module 04: Planning a HACCP System
- 4.5Module 05: Creating the HACCP System
- 4.6Module 06: Principle 1 – Hazard Analysis
- 4.7Module 07: Principle 2 – Critical Control Points
- 4.8Module 08: Principle 3 – Critical Limits
- 4.9Module 09: Principle 4 – Monitoring Critical Control Points
- 4.10Module 10: Principle 5 – Corrective Action
- 4.11Module 11: Principle 6 – Verification of the HACCP System
- 4.12Module 12: Principle 7 – Documentation
- 4.13Module 13: Implementing the HACCP System
- 4.14Module 14: HACCP Alternatives
- 4.15Module 15: Monitoring and Verification
- 4.16Module 16: Food Safety Auditing
- 4.17Module 17: Emergency Procedures
- 4.18Module 18: Food Safety Management System
- 4.19Module 19: Food Safety Auditing
- Food Science8 Items
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