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Course Curriculum

Module 01: Food Safety – An Introduction
Food Safety – Introduction 00:26:00
Module 02: Supervision of Food Safety
Supervision of Food Safety 00:34:00
Module 03: Food Safety Legislation
Food Safety Legislation 00:33:00
Module 04: Food Safety Management System
Food Safety Management Systems 00:41:00
Module 05: Food Safety Management Tools
Food Safety Management Tools 00:27:00
Module 06: Microbiology
Microbiology 00:27:00
Module 07: Contamination Hazards
Contamination Hazards 00:26:00
Module 08: Controlling Contamination
Controlling Contamination 00:36:00
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
Bacterial Food Poisoning and Food-Borne Illness 00:29:00
Module 10: Food Poisoning (Non-Bacterial)
Non-bacterial Food Poisoning 00:29:00
Module 11: Personal Hygiene
Personal Hygiene 00:27:00
Module 12: Food and Temperature Control
Food and Temperature Control 00:31:00
Module 13: Checking, Verifying and Recording Temperature
Checking, Verifying and Recording Temperature 00:24:00
Module 14: Food Spoilage and Preservation
Food Spoilage and Preservation 00:37:00
Module 15: Food Premises and Equipment: The Design and Construction
Food Premises and Equipment The Design and Construction 00:30:00
Module 16: Waste Disposal, Cleaning and Disinfection
Waste Disposal, Cleaning and Disinfection 00:33:00
Module 17: Pest Management
Pest Management 00:27:00
Module 18: Food Safety Training for the Staff
Food Safety Training for the Staff 00:15:00

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