- 1 Section
- 17 Lessons
- Lifetime
Expand all sectionsCollapse all sections
- Food Hygiene Level 2 & 317
- 1.1Module 01: Introduction to Food Safety
- 1.2Module 02: Supervision of Food Safety
- 1.3Module 03: Food Safety Management Tools
- 1.4Module 04: Food Microbiology
- 1.5Module 05: Controlling Contamination
- 1.6Module 06: Food Poisoning (Bacterial) and Food-Borne Illness
- 1.7Module 07: Food Poisoning (Non-Bacterial)
- 1.8Module 08: Waste Disposal, Cleaning and Disinfection
- 1.9Module 09: Food Storage
- 1.10Module 10: Allergen Guidance for Food Businesses
- 1.11Module 11: Understanding Food Allergies
- 1.12Module 12: Food Safety Training for the Staff
- 1.13Module 13: Kitchen Cleaning
- 1.14Module 14: Personal Hygiene
- 1.15Module 15: Managing Risks and Storing Food
- 1.16Module 16: Food Preservation and Processing
- 1.17Module 17: Emergency Response and Communication
Module 16: Food Preservation and Processing
Prev