Course curriculum

    1. Segment 01 - Introduction to the Course & Meet Your Instructor

    2. Segment 02 - Creating HACCP & Food Safety Management System

    3. Segment 03 - Biological Contamination

    4. Segment 04 - Cross Contamination, Viruses, and Parasites

    5. Segment 05 - Contamination

    1. Segment 06 - Pre-Requisites Prevent Contamination

    2. Segment 07 - Cleaning, Hygiene, and Traceability in Food Safety

    3. Segment 08 - Pre-Requisites Temperature/Time Control

    4. Segment 09 - Controlling CCP

    1. Segment 10 - Intro What is Risk Assessment

    2. Segment 11 - Priority Hazards in Restaurants

    3. Segment 12 - Managing Manual Handling and High-Risk Hazards in the Kitchen

    4. Segment 13 - Personal Protective Equipment

    1. Segment 14 - Cleaning for Food Safety

    2. Segment 15 - Chemical Safety in Cleaning and Food Safety

    3. Segment 16 - Induction Training - Food Safety and Health and Safety

    4. Segment 17 - Maintaining Training Records for Food Safety Compliance

    5. Segment 18 - Due Diligence, Reporting Accidents and Complaints

    6. Segment 19 - Congratulations and Continuous Learning Journey

About this course

  • Free
  • 19 lessons
  • 1.5 hours of video content

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