Guided Learning Hours
Approximately 260 minutes are required for this course.
Form of Assessment
A short test concludes each module. A passmark of 70% for each module is required to successfully pass the course.
Syllabus
- Introduction to Food Safety
- Food Poisoning, Spoilage and Preservation
- Microbiology
- Microbiological Hazards and Controls
- Chemical Hazards, Controls and Prevention
- Allergen Hazards and Controls
- Personal Hygiene
- Design and Use of Food Premises and Equipment
- Cleaning and Disinfection
- Pests and Pest Management
- HACCP and FSMS
- Implementation of HACCP
- 7 Principles of Hazard Control
- Food Safety Legislation and Enforcement