Course curriculum

    1. Copy of How to use this course

    2. Copy of Welcome from the Course Writers

    3. Copy of Before we begin...Some Questions

    4. Copy of Course Administration - good for you to know

    5. Glossary of Terms

    6. Introduction to Food Safety

    1. Requirements for Bacteria Multiplication

    2. Warmth, Food and Moisture

    3. High-Risk, Low-Risk and Ready to eat raw foods

    4. Time / Temperature Control Safety for Foods (TCS)

    5. Module 1 Course Progression

    1. Spoilage and Preservation - How What Why?

    2. How does food become contaminated?

    3. Types of Food Preservation

    4. Food Storage

    5. Module 2 Course Progression

    1. Food Poisoning and it's causes

    2. Common Food Poisoning Bacteria - Part 1

    3. Important Food Poisoning Organisms

    4. Common Food Poisoning Bacteria - Part 2

    5. The Control of Food Poisoning

    6. Module 3 Course Progression

    1. Contamination hazards & Controls intro

    2. Preventing Cross Contamination

    3. Sources, Vehicles and Routes

    4. Allergens

    5. Module 4 Course Progression

    1. FS L2 M 5 Food Handlers Personal Hygiene.pdf

    2. Hands, Hands, Hands!!

    3. Nose, Mouth and Ears

    4. Noses, Mouths and General

    5. Clothes &Sickness

    6. Personal Hygiene

    7. Module 5 Course Progression

About this course

  • $300.00
  • 60 lessons
  • 1 hour of video content