- 5 Sections
- 52 Lessons
- Lifetime Access
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- Food Hygiene and Safety Level 1, 2 & 325 Items
- 1.1Module 01: Introduction to Food Safety
- 1.2Module 02: Food Safety Management Systems (FSMS) and HACCP
- 1.3Module 03: The Principles of HACCP
- 1.4Module 04: Legislation Regarding HACCP
- 1.5Module 05: The Seven Principles of HACCP – Part One
- 1.6Module 06: The Seven Principles of HACCP – Part Two
- 1.7Module 07: Food Safety in Catering
- 1.8Module 08: Management of Food and Beverage Operations
- 1.9Module 09: Allergens in Food
- 1.10Module 10: Food Poisoning and other illnesses
- 1.11Module 11: Contamination
- 1.12Module 12: Microorganisms
- 1.13Module 13: Non-bacterial Food Poisoning
- 1.14Module 14: Temperature Control
- 1.15Module 15: Checking, Verifying, and Recording Temperatures
- 1.16Module 16: Food Preservation
- 1.17Module 17: Premises and Equipment Design
- 1.18Module 18: Chemical and Physical Hazards in Food
- 1.19Module 19: Waste Disposal, Cleaning and Disinfection
- 1.20Module 20: Pest Management
- 1.21Module 21: Personal Hygiene
- 1.22Module 22: Roles and Responsibilities of Food Supervisors and Food Handlers
- 1.23Module 23: Training Staff
- 1.24Module 24: Implementing a Food Safety Management System
- 1.25Module 25: Food Safety Management Tools
- Order You Certificate!0 Items
- Leave a Review!0 Items
- HACCP Level 5 Diploma19 Items
- 4.1Module 01: Introduction to HACCP
- 4.2Module 02: HACCP and Food Safety Legislation
- 4.3Module 03: Food Safety Hazards
- 4.4Module 04: Planning a HACCP System
- 4.5Module 05: Creating the HACCP System
- 4.6Module 06: Principle 1 – Hazard Analysis
- 4.7Module 07: Principle 2 – Critical Control Points
- 4.8Module 08: Principle 3 – Critical Limits
- 4.9Module 09: Principle 4 – Monitoring Critical Control Points
- 4.10Module 10: Principle 5 – Corrective Action
- 4.11Module 11: Principle 6 – Verification of the HACCP System
- 4.12Module 12: Principle 7 – Documentation
- 4.13Module 13: Implementing the HACCP System
- 4.14Module 14: HACCP Alternatives
- 4.15Module 15: Monitoring and Verification
- 4.16Module 16: Food Safety Auditing
- 4.17Module 17: Emergency Procedures
- 4.18Module 18: Food Safety Management System
- 4.19Module 19: Food Safety Auditing
- Food Science8 Items
Module 02: Food Safety Management Systems (FSMS) and HACCP
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