Course Curriculum
| Module 01: Introduction to Food Safety and Hygiene | |||
| Introduction to Food Safety and Hygiene | 00:30:00 | ||
| Module 02: Food Safety Management System and HACCP | |||
| Food Safety Management System and HACCP | 00:40:00 | ||
| Module 03: Food Safety and Food Hygiene Legislation | |||
| Food Safety and Food Hygiene Legislation | 00:32:00 | ||
| Module 04: Food Safety Management Tools | |||
| Food Safety Management Tools | 00:30:00 | ||
| Module 05: Supervision of Food Safety and Hygiene | |||
| Supervision of Food Safety and Hygiene | 00:35:00 | ||
| Module 06: Microbiology | |||
| Microbiology | 00:25:00 | ||
| Module 07: Contamination Hazards | |||
| Contamination Hazards | 00:30:00 | ||
| Module 08: Controlling Contamination | |||
| Controlling Contamination | 00:40:00 | ||
| Module 09: Food Poisoning (Bacterial) and Food-Borne Illness | |||
| Food Poisoning (Bacterial) and Food-Borne Illness | 00:30:00 | ||
| Module 10: Food Poisoning (Non-Bacterial) | |||
| Food Poisoning (Non-Bacterial) | 00:30:00 | ||
| Module 11: Basics of Food Allergens | |||
| Basics of Food Allergens | 00:15:00 | ||
| Module 12: Allergen Guidance for Food Businesses | |||
| Allergen Guidance for Food Businesses | 00:20:00 | ||
| Module 13: Allergen Guidance for Consumers | |||
| Allergen Guidance for Consumers | 00:15:00 | ||
| Module 14: Food and Temperature Control | |||
| Food and Temperature Control | 00:30:00 | ||
| Module 15: Checking, Verifying and Recording Temperature | |||
| Checking, Verifying and Recording Temperature | 00:25:00 | ||
| Module 16: Food Spoilage and Preservation | |||
| Food Spoilage and Preservation | 00:35:00 | ||
| Module 17: Food Premises and Equipment: The Design and Construction | |||
| Food Premises and Equipment: The Design and Construction | 00:35:00 | ||
| Module 18: Waste Disposal, Cleaning and Disinfection | |||
| Waste Disposal, Cleaning and Disinfection | 00:35:00 | ||
| Module 19: Pest Management | |||
| Pest Management | 00:30:00 | ||
| Module 20: General Principles of Food Labelling | |||
| General Principles of Food Labelling | 00:20:00 | ||
| Module 21: Components of a Food Label | |||
| Components of a Food Label | 00:20:00 | ||
| Module 22: Nutrition Labelling | |||
| Nutrition Labelling | 00:20:00 | ||
| Module 23: Personal Hygiene | |||
| Personal Hygiene | 00:30:00 | ||
| Module 24: Food Safety and Hygiene Training for the Staff | |||
| Food Safety and Hygiene Training for the Staff | 00:25:00 | ||
| Module 25: Food Safety and Hygiene During Covid-19 | |||
| Food Safety and Hygiene During Covid-19 | 00:10:00 | ||
| Certificate and Transcript | |||
| Order Your Certificates or Transcripts | 00:00:00 | ||
| Help Us Improve With Your Review! | |||
| Help Us Improve With Your Review! | 00:00:00 | ||
Food Hygiene and Safety Level 3
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