Food Hygiene and Safety Level 3 4 Sections67 Lessons1 QuizLifetime Access
Curriculum
- 4 Sections
- 67 Lessons
- Lifetime Access
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- Food Hygiene and Safety Level 333 Items
- 1.1Module 01: Introduction to Food Hygiene and Safety9 Minutes
- 1.2Module 02: Food Contamination11 Minutes
- 1.3Module 03: Food Microbiology23 Minutes
- 1.4Module 04: Food Poisoning and Food-Borne Illness9 Minutes
- 1.5Module 05: Food Allergen Awareness18 Minutes
- 1.6Module 06: Food Legislation7 Minutes
- 1.7Module 07: Hazard Analysis and Critical Control Points (HACCP)11 Minutes
- 1.8Module 08: The Seven Principles of HACCP – Part One12 Minutes
- 1.9Module 09: The Seven Principles of HACCP – Part Two12 Minutes
- 1.10Module 10: Food Safety Management System10 Minutes
- 1.11Module 11: Temperature Control8 Minutes
- 1.12Module 12: Food Preparation and Cooking10 Minutes
- 1.13Module 13: Food Preservation23 Minutes
- 1.14Module 14: Premises and Equipment Design16 Minutes
- 1.15Module 15: Chemical and Physical Hazards in Food15 Minutes
- 1.16Module 16: Waste Disposal, Cleaning and Disinfection18 Minutes
- 1.17Module 17: Pest Management6 Minutes
- 1.18Module 18: Personal Hygiene10 Minutes
- 1.19Module 19: Training Staff9 Minutes
- 1.20Module 20: Food Safety in Catering9 Minutes
- 1.21Module 21: Management of Food and Beverage Operations15 Minutes
- 1.22Module 22: Food Safety in Retail10 Minutes
- 1.23Module 23: Food Safety in Manufacturing13 Minutes
- 1.24Module 24: Food Safety in Food Service and Hospitality10 Minutes
- 1.25Module 25: Food Safety in Food Processing14 Minutes
- 1.26Module 26: Food Safety in Food Delivery Services12 Minutes
- 1.27Module 27: Food Packaging and Delivery10 Minutes
- 1.28Module 28: Supervision of Food Safety and Hygiene20 Minutes
- 1.29Module 29: General Principles of Food Labelling14 Minutes
- 1.30Module 30: Components of a Food Label14 Minutes
- 1.31Module 31: Nutrition Labelling15 Minutes
- 1.32Mock Exam (Food Hygiene and Safety Level 3)50 Minutes40 Questions
- 1.33Final Exam
- Order Your Certificate!1 Item
- HACCP Training Level 5 Diploma19 Items
- 3.1Module 01: Introduction to HACCP
- 3.2Module 02: HACCP and Food Safety Legislation
- 3.3Module 03: Food Safety Hazards
- 3.4Module 04: Planning a HACCP System
- 3.5Module 05: Creating the HACCP System
- 3.6Module 06: Principle 1 – Hazard Analysis
- 3.7Module 07: Principle 2 – Critical Control Points
- 3.8Module 08: Principle 3 – Critical Limits
- 3.9Module 09: Principle 4 – Monitoring Critical Control Points
- 3.10Module 10: Principle 5 – Corrective Action
- 3.11Module 11: Principle 6 – Verification of the HACCP System
- 3.12Module 13: Implementing the HACCP System
- 3.13Module 12: Principle 7 – Documentation
- 3.14Module 14: HACCP Alternatives
- 3.15Module 15: Monitoring and Verification
- 3.16Module 16: Food Safety Auditing
- 3.17Module 17: Emergency Procedures
- 3.18Module 18: Food Safety Management System
- 3.19Module 19: Food Safety Auditing
- Catering Management Diploma15 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 14: Plating and Presentation Techniques
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