Food Safety & HACCP Principles - Level 1
This course reinforces the importance of food safety and provides learners with an understanding of how to identify and control food safety hazards in their own workplace.
How to use this course
Welcome from the Course Writers
Before we begin...Some Questions
Course Administration - good for you to know
Module 1 Introduction
Aims and Outcomes of Module 1
Foodborne Illnesses - What Problem?
What is Food Safety?
Food Laws - what are the actual laws on Food Safety?
Food Safety, Contamination and Common Side-effects
Food poisoning causes and effects
Course Progress
Aims and Outcomes of Module 2
What is a Food Hazard?
Food Safety Hazards Explained
Physical Contamination
Why do our Salads keep making us sick?
Chemical Contamination
Biological Hazards
End of Module 2- Course Progress
Module 3 - Aims and Outcomes
Hazard Control Measures - Introduction
Food Poisoning - Introduction
Food Poisoning in todays world the top 10 causes
Food Allergens - Lecture
Cross Contamination
Cross Contamination - Lecture
Preventing Cross Contamination - Lecture
Preventing Cross Contamination - Correct Storage
Pest Control - Lecture
Cooking - A Preventative Measure - Lecture
Chilling and Freezing - Lecture
Leftovers - when to throw them out - Lecture
Course Progress - end of module 3
Module 4 - Personal Hygiene - Aims and Outcome
the 7 Basics of Personal Hygiene - Lecture
Hand Washing and Personal Cleanliness - Lecture
Reporting Sickness - Lecture
Personal Protective Equipment - Lecture
PPE - a Video
Module end - Course Progress
Module 5 Aims and Outcomes
Why is Cleaning Important
Waste Management - Lecture
Waste Management - How do they do it?
The Safe use of Chemicals - Lecture
Cleaning in Place and Cleaning Schedules
HACCP explained and Principles
Level 1 Food Safety and HACCP Introduction - Course Exam
Managing waste and separation
Congratulations! - here is what's next....
More resources for you
Before you go... please complete the course evaluation questions