Course curriculum

  • 1

    Food Safety & HACCP Principles - Level 2

    • Copy of How to use this course

    • Copy of Welcome from the Course Writers

    • Copy of Before we begin...Some Questions

    • Copy of Course Administration - good for you to know

    • Glossary of Terms

    • Introduction to Food Safety

  • 2

    Module 1 - Microbiological Hazards

    • Requirements for Bacteria Multiplication

    • Warmth, Food and Moisture

    • High-Risk, Low-Risk and Ready to eat raw foods

    • Time / Temperature Control Safety for Foods (TCS)

    • Module 1 Course Progression

  • 3

    Module 2 - Spoilage and Preservation

    • Spoilage and Preservation - How What Why?

    • How does food become contaminated?

    • Types of Food Preservation

    • Food Storage

    • Module 2 Course Progression

  • 4

    Module 3 - Food Poisoning & it's control

    • Food Poisoning and it's causes

    • Common Food Poisoning Bacteria - Part 1

    • Important Food Poisoning Organisms

    • Common Food Poisoning Bacteria - Part 2

    • The Control of Food Poisoning

    • Module 3 Course Progression

  • 5

    Module 4 - Contamination Hazards & Controls

    • Contamination hazards & Controls intro

    • Preventing Cross Contamination

    • Sources, Vehicles and Routes

    • Allergens

    • Module 4 Course Progression

  • 6

    Module 5- Food handlers & Personal hygiene

    • FS L2 M 5 Food Handlers Personal Hygiene.pdf

    • Hands, Hands, Hands!!

    • Nose, Mouth and Ears

    • Noses, Mouths and General

    • Clothes &Sickness

    • Personal Hygiene

    • Module 5 Course Progression

  • 7

    Module 6 - Food premises & Equipment

    • Food Premises and Equipment

    • Food Premises and Facilities - Film

    • Module 6 Course Progression

  • 8

    Module 7 - Food Pests & Control

    • Food Pests & Control

    • Reasons for Pest Control

    • Pest Control Video

    • Module 7 Course Progression

  • 9

    Module 8 - Cleaning & Disinfection

    • Cleaning & Disinfection

    • Cleaning & Sanitizing the correct process

    • Energy in Cleaning

    • Disinfection

    • The Cleaning Procedure

    • Module 8 Course Progression

    • 10 procedures and Tools for a clean kitchen - by Mercurus

  • 10

    Module 9 - HACCP from purchase to service

    • HACCP From Farm to Table

    • Suppliers

    • Contamination and Storage

    • Freezers and Frozen Food

    • Food Preparation

    • Monitoring

    • Service

    • HACCP Plan Principles

    • HACCP Principles

    • Module 9 Course Progression

  • 11

    Module 10 - the Food Safety Law in East Africa & Enforcement

    • The Food Safety Law

    • Food Safety & HACCP Principles Level 2 - Final Examination