Curriculum
- 1 Section
- 16 Lessons
- 260 Minutes
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- Supervising Food Safety - Level 316
- 1.1Module 1: Introduction to Food Safety
- 1.2Module 2: Food Poisoning, Spoilage & Preservation
- 1.3Module 3: Microbiology
- 1.4Module 4: Microbiological Hazards & Controls
- 1.5Module 5: Chemical Hazards, Controls & Prevention
- 1.6Module 6: Allergen Hazards & Controls
- 1.7Module 7: Physical Hazards & Controls
- 1.8Module 8: Personal Hygiene
- 1.9Module 9: Design and Use of Food Premises and Equipment
- 1.10Module 10: Cleaning & Disinfection
- 1.11Module 11: Pests & Pest Management
- 1.12Module 12: HACCP & FSMS
- 1.13Module 13: Implementation of HACCP
- 1.14Module 14: 7 Principles of Hazard Control
- 1.15Module 15: Food Safety Legislation & Enforcement
- 1.16Module 16: Final Test